Abstract
Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: Effect of different post-cutting chemical treatments including calcium chloride (CaCl2), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks. Findings: The results showed that the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Limitations: No limitations were found to report. Originality/Value: In conclusion, CaCl2, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life.
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Claims 14
Claim · model-written summary
Calcium chloride treated mango had the highest firmness, 7.01 N, at storage end.
- Taxon
- mangoes
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Mangifera indicae0 - Treatment
- CaCl2e0
- Outcome
- firmnesse0
- Direction
- higheste0
- Value
- 7.01 Ne0
- Qualifier
- at the end of storagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut mangoes at the end of storage”
Claim · model-written summary
All chemical treatments lowered total soluble solids relative to control.
- Taxon
- mangoMangifera indicat0
- Treatment
- all treated fresh-cutse0
- Outcome
- TSSe0
- Direction
- lowere0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The TSS significantly was lower in all treated fresh-cuts compared to the control”
t0“mango”
Claim · model-written summary
Ascorbic acid treated mango had higher antioxidant activity than other treatments and control.
- Taxon
- mangoMangifera indicae0
- Treatment
- AAe0
- Outcome
- antioxidant activitye0
- Direction
- highere0
- Comparator
- other treatments and controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control”
Claim · model-written summary
Salicylic acid treated mango had higher antioxidant activity than other treatments and control.
- Taxon
- mangoMangifera indicae0
- Treatment
- SAe0
- Outcome
- antioxidant activitye0
- Direction
- highere0
- Comparator
- other treatments and controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control”
Claim · model-written summary
Oxalic acid treated mango had higher antioxidant activity than other treatments and control.
- Taxon
- mangoMangifera indicae0
- Treatment
- OAe0
- Outcome
- antioxidant activitye0
- Direction
- highere0
- Comparator
- other treatments and controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control”
Claim · model-written summary
Calcium chloride increased mango texture score to 4.33 relative to control and other treatments.
- Taxon
- mangoMangifera indicae0
- Treatment
- CaCl2e0
- Outcome
- texturee0
- Direction
- highere0
- Value
- 4.33e0
- Comparator
- the control and other treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments”
Claim · model-written summary
Ascorbic acid maintained fresh-cut mango taste after 14 days of cold storage.
- Taxon
- mangoMangifera indicat0
- Treatment
- AAe0
- Outcome
- fresh-cut tastee0
- Direction
- maintainede0
- Qualifier
- after 14 days of cold storagee0
- Comparator
- the control and other chemical treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage”
t0“mango”
Claim · model-written summary
Calcium chloride maintained fresh-cut mango taste after 14 days of cold storage.
- Taxon
- mangoMangifera indicat0
- Treatment
- CaCl2e0
- Outcome
- fresh-cut tastee0
- Direction
- maintainede0
- Qualifier
- after 14 days of cold storagee0
- Comparator
- the control and other chemical treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage”
t0“mango”
Claim · model-written summary
Calcium chloride gave fresh-cut mango a shelf life of 17.5 days.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments”
t0“mango”
Claim · model-written summary
Salicylic acid gave fresh-cut mango a shelf life of 17.0 days.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments”
t0“mango”
Claim · model-written summary
Oxalic acid best maintained mango hue.
- Taxon
- mangoMangifera indicat0
- Treatment
- OAe0
- Outcome
- hue valuese0
- Direction
- best maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The hue values were best maintained in OA and CA treatments”
t0“mango”
Claim · model-written summary
Citric acid best maintained mango hue.
- Taxon
- mangoMangifera indicat0
- Treatment
- CAe0
- Outcome
- hue valuese0
- Direction
- best maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The hue values were best maintained in OA and CA treatments”
t0“mango”
Claim · model-written summary
Aerobic mesophilic bacterial and fungal counts remained below detection at storage end.
- Taxon
- mangoMangifera indicat0
- Outcome
- total aerobic mesophilic bacterial and fungal countse0
- Qualifier
- at the end of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage”
t0“mango”
Claim · model-written summary
Authors favored calcium chloride, ascorbic acid and salicylic acid for fresh-cut mango quality and longer life.
- Taxon
- mangoesMangifera indicae0
- Treatment
- CaCl2, AA and SAe0
- Outcome
- higher acceptability and sensorial quality and also longer shelf lifee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CaCl2, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life”
The same questions in other papers
salicylic acid · quality: phytochemicals · Mangifera indica (mango)Results differ
8 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
6 papers more in this group
See all 10 papers →salicylic acid · quality: postharvest · Mangifera indica (mango)Results differ
15 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- negative
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See all 19 papers →ascorbic acid · quality: general · Mangifera indica (mango)Positive and negative results
1 in the opposite direction
- no effect
calcium chloride dihydrate · quality: general · Mangifera indica (mango)Positive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
1 paper more in this group
See all 5 papers →calcium chloride dihydrate · quality: postharvest · Mangifera indica (mango)Positive and negative results
20 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
18 papers more in this group
See all 22 papers →ascorbic acid · quality: phytochemicals · Mangifera indica (mango)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
oxalic acid · quality: postharvest · Mangifera indica (mango)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →citric acid · quality: postharvest · Mangifera indica (mango)Results agree
5 papers in the same direction as this paper
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.