Physiological and biochemical changes of different fresh‐cut mango cultivars stored at 5 °C

Summary Treatments to inhibit browning, decay and to extend shelf life of ‘Keitt’, ‘Kent’ and ‘Ataulfo’ mango cultivars as a fresh‐cut produce were investigated. Combinations of calcium chloride (CaCl2), antioxidants [ascorbic acid (AA), citric acid (CA)] and two commercial film coatings resulted in a reduction of browning and deterioration of fresh‐cut mangoes stored at 5 °C, especially for the Ataulfo cultivar. The use of CaCl2 + AA + CA significantly reduced colour deterioration, loss of firmness and did not affect sensory characteristics of fresh‐cut mango, with a larger effect in the Ataulfo cultivar. In general, these treatments prevented loss of sugar and vitamin C of cubes during storage at 5 °C. Shelf life of this cultivar was 21 days, while that of Keitt and Kent was only 9 and 12 days, respectively. There is a correlation between carotene and vitamin C content of Ataulfo mango and its longer shelf life compared with the other cultivars.