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Effects of Different Carbon Dioxide-Modified Atmosphere Packaging and Low-Temperature Storage at 13 °C on the Quality and Metabolism in Mango ( Mangifera indica L.)

Author

Listed:
  • Saichao Wei

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

  • Jun Mei

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
    National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
    Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China)

  • Jing Xie

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
    National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
    Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China)

Abstract

Mangoes ( Mangifera indica L.) were stored under four different carbon dioxide-modified atmosphere packaging (MAP) combinations at 13 ± 1 °C to investigate their effects on moisture distribution and content, physiological metabolism, as well as fruit quality. The mangoes stored under C7 combination (7% CO 2 + 3% O 2 + 90% N 2 ) maintained respiration rate, inhibited the increase in 1-aminocyclocarboxylic acid-1-carboxylic acid synthase (ACS) content, and slowed down the senescence process of the fruit. The mangoes subjected to C7 combination also maintained higher firmness, protopectin, and free moisture content. The C7 combination suppressed the increase in soluble pectin and malondialdehyde (MDA) content, with the lowest weight loss. The yellowing rate of the mango pulp preserved under the C7 combination condition was significantly reduced, and the loss of vitamin C was reduced from the 0th to the 6th day of storage. The treatment with lower carbon dioxide content was not as effective as C7 combination. In conclusion, 7% CO 2 + 3% O 2 + 90% N 2 MAP conditions delayed pulp yellowing and biochemical characteristics and maintained firmness and free moisture content along with better quality of mango for 30 days at low temperature.

Suggested Citation

  • Saichao Wei & Jun Mei & Jing Xie, 2021. "Effects of Different Carbon Dioxide-Modified Atmosphere Packaging and Low-Temperature Storage at 13 °C on the Quality and Metabolism in Mango ( Mangifera indica L.)," Agriculture, MDPI, vol. 11(7), pages 1-11, July.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:7:p:636-:d:590287
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    Citations

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    Cited by:

    1. Yuanming Chu & Saichao Wei & Zhaoyang Ding & Jun Mei & Jing Xie, 2021. "Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach ( Amygdalus persica ) Slices," Agriculture, MDPI, vol. 11(11), pages 1-14, October.
    2. Siyuan Jin & Zhaoyang Ding & Jing Xie, 2021. "Modified Atmospheric Packaging of Fresh-Cut Amaranth ( Amaranthus tricolor L.) for Extending Shelf Life," Agriculture, MDPI, vol. 11(10), pages 1-12, October.

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