2018 ASHS Annual Conference

Mango fruit have always been considered a desired addition to the growing fresh-cut fruit industry. However, unlike apples or melons, mangoes are challenging to process as fresh-cut because they ripen unevenly. A market survey was performed in 2017 in California and Florida to find that most fresh-cut mangoes available to the consumer were often too firm and too sour (less mature than for optimal eating). The objectives of a follow-up study were to find a compromise to process fruit that are ripe enough for optimum taste and texture, and to develop postharvest treatments (coatings or modified atmosphere) that would provide a desired shelf life of 14 days. Imported mangoes were obtained from tropical fruit importers. Upon arrival, fruit were ripened at room temperature, and firmness was monitored until three firmness groups were obtained: 25 N, 30 N and 35 N. Processed fruit were stored in commercial containers (clamshells) for fresh-cut fruit at 5 °C. Fruit cut at 35 N firmness had the least browning, translucency and fermented off flavor, and the greatest cut edge sharpness after 9 days in storage, all positive quality attributes of fresh cut mangoes. Calcium ascorbate, polysaccharide coatings and modified atmosphere will be tested to extend ripe fruit shelf life. Promising maturity and treatment protocols will be transferred to the fresh-cut mango processing industry.