BONGA UNIVERSITY

COLLEGE OF AGRICULTURE AND NATURAL RESOURCE

DEPARTIMENT OF HORTICULTURE

TITLE REVIEW ON FRESH CUT MANGO(MANGIFERA INDICAL.)

AS VALUE ADDED PRODUCT

BY: - REFMOA WANDIMU

ADVISOR: - AMBECHOW ZERFU (Msc)

A Seminar paper Submitted to the Department of horticulture, Bonga

University college of Agriculture and Natural Resource

BONGA, ETHIOPIA

Jan,2024
Acknowledgment
I would like to give thanks to God for his severs and keeps me up to today. Next I
would like to thanks Bonga University College of agriculture And Natural Resource
for giving this practical writing and presentation course seminar and I would also give
thanks to my Advisor Abechow Zerfu (Msc). for his support in advising me on
selection of the title, help in all direction to writing this seminar.

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 ABSTRACT
This review aims to explore the potential value-added products derived from fresh-cut
mangoes, emphasizing their significance in extending shelf life, enhancing
convenience, and diversifying the market appeal of this beloved tropical fruit. Key
areas of focus include the various processing techniques, preservation methods, and
product development strategies aimed at creating diversified and premium mango-
based products. Emphasis is placed on understanding the impact of these value-added
products on consumer acceptability, nutritional retention, and economic opportunities
within the mango-based food industry. Challenges and opportunities related to
production, storage, and commercialization of these products are also discussed. The
abstract draws attention to the need for continued research and innovation in the
domain of fresh-cut mango products to harness their full value and meet evolving
consumer demands for healthy, convenient, and flavorful food options.

Keywords: exploration of the diverse ways in which fresh-cut mangoes can be

transformed into appealing, convenient, and nutritious.

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Table of Contents
Acknowledgment............................................................................................................i
ABSTRACT...................................................................................................................ii
List of Figures...............................................................................................................vi
Abbreviations..............................................................................................................viii
1 INTRODUCTION.......................................................................................................1
1.1 OBJECTIVE............................................................................................................2
1.1.1 General objective..................................................................................................2
1.1.2 Specific objectives................................................................................................2
2 FACTORS AFFECTING QUALITY OF FRESH CUT MANGOES........................3
2.1 Major factor Affecting Fresh-cut Fruit Quality.......................................................3
2.1.1 General Fresh-cut Physiology and Physiological Concerns.................................3
2.1.2 Chilling Injury and Holding Temperatures...........................................................4
2.1.3 Varieties, Growing Region and Season................................................................5
2.1.4 Fruit Size and Yield..............................................................................................5
2.2 Maturity and ripeness stage......................................................................................6
2.3 Effect of hot water quarantine treatment..................................................................7
2.4 Effect of washing whole mangoes before cutting....................................................7
2.5 Effects of wounding (peeling and cutting)...............................................................8
2.6 Effects of calcium treatments for firmness retention...............................................9
2.7 Effects of storage temperature and relative humidity..............................................9
2.8 Effects of anti-browning chemical treatments.......................................................10
2.9 Effects of ethylene action inhibitors......................................................................12
3. THE FRESH-CUT CHAIN......................................................................................14
4 .NUTRIENT RETENTIONS IN FRESH CUT MANGOES....................................16
5 MICROBIAL SAFETY OF FRESH CUT MANGOES...........................................17
6.2 CONCLUSION......................................................................................................20
7 PROSPECTS.............................................................................................................21
8 REFERENCES..........................................................................................................22

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 Table of figure

Figure 1 Effects of ethylene action inhibitors..............................................................13

Figure 2 Fresh-cut products sold in the fresh market in Bangkok...............................18

Table

Table 1 Fresh h cut mango to prevent cross-contamination........................................16

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Abbreviations
AA…………………………………… Ascorbic acid
CA…………………………………… Citric acid
CMC………………………………… Carboxy Methyl Cellulose
HPMC…………………………………Hydroxy Propyl Methyl Cellulose
MPA……………………………………Modified Packaging Atmosphere
PPM…………………………………… Part per Million
SS……………………………………. Soluble Solid
PET……………………………………Polyethylene terephthalate
USDA………………………………..United states and development of agricultural
FDA…………………………………..Food development agricultural
GRAS………………………………....Generally Regarded as safe

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 1 INTRODUCTION

Fresh-cut fruit products for both retail and food service applications have increasingly
appeared in the market place recently. In the coming years, it is commonly perceived
that the fresh-cut fruit industry will have unprecedented growth. For this reason, many
leading fresh-cut salad manufacturers have targeted development of fresh-cut fruit
products as part of their long-term business plans. However, processors of fresh-cut
fruit products will face numerous challenges not commonly encountered during fresh-
cut vegetable processing. The difficulties encountered with fresh-cut fruit, while not
insurmountable, require a new and higher level of technical and operational
sophistication. The USDA and FDA definitions for “fresh” and “minimally-
processed” fruits and vegetables imply that fresh-cut (pre-cut) products have been
freshly-cut, washed, packaged and maintained with refrigeration. Fresh-cut products
are in a raw state and even though processed (physically altered from the original
form), they remain in a fresh state, ready to eat or cook, without freezing, thermal
processing, or treatments with additives or preservatives (Anonymous, 1998a;
Anonymous, 1998b).

The International Fresh-cut Produce Association defines a fresh-cut product as fruits

or vegetables that have been trimmed or peeled or cut into 100% usable product that
is bagged or pre-packaged to offer consumers high nutrition, convenience and flavor
while still maintaining freshness “Generally Regarded as Safe” (GRAS) processing
aids, mainly anti-browning compounds and chlorine, generally require no labeling if
they are considered to have no residual action on the product. Several commodities,
although botanically fruits (eg, cucumber, pepper and tomato), will not be covered
since they are commonly classified with salads, as vegetable

1. Among those procedures was the use of edible coatings.The practice of using
coatings on harvested fruit to prevent shrinkage from moisture loss and create
a modified internal atmosphere around the fruit is not new, and has a long
history in the citrus and apple industries. As with whole fruit, edible coatings
may maintain appearance and texture of fresh-cut fruit, and slow degradation
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 processes, depending on ingredient combinations. For example, when
developing a composite coating (i.e., containing a hydrophilic and
hydrophobic phase), showed that apple slices coated with a combination of
whey protein (hydrophilic phase) and bee's wax (hydrophobic phase) had less
browning than coatings containing hydroxypropylmethylcellulose (HPMC)
(hydrophilic) or carnauba wax (hydrophobic). The availability of ingredients
for edible coatings and possible combinations are immense, and an increasing
body of research is now available. However, it has been emphasized that the
functional properties (water vapor barrier, gas barrier, antimicrobial, ant
browning) of a coating may be different when transferred onto a fruit surface.

Few studies have examined coatings on fresh-cut mangoes, but one of these revealed
the superior nutritional quality of the cultivar for fresh-cut products, regardless of
coating treatments. All studies evaluating fresh-cut mango coatings used
polysaccharide-based materials, which limit gas exchange, thus creating a modified
internal atmosphere in the fruit slices, decreasing respiration rate and delaying
senescence. Sothornvit and Rodsamran experimented with mango purée films, and
found they extended shelf-life of mango. They found that chitosan maintained sensory
quality, color, total sugars and bacterial population of ‘Irwin’ cut mangoes at an
acceptable level in comparison to the control, which was the same acid/base
combination as used to prepare the chitosan solution Tested carboxy methyl cellulose
(CMC), chitosan and dextrin potato starch on fresh-cut ‘Kent’ mangoes, and also
found the chitosan coating to perform best.

1.1 OBJECTIVE

1.1.1 General objective

To the transforming fresh cut mangoes in to values added products of process and
packaging techniques to values of fresh cut of mangoes.

1.1.2 Specific objectives

 To review on fresh cut mango fruit as value added product.
 To review on the factors that affect quality of fresh cut mango fruit

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2 FACTORS AFFECTING QUALITY OF FRESH CUT MANGOES

2.1 Major factor Affecting Fresh-cut Fruit Quality

The major factors affecting fresh-cut fruit quality are cultivar, pre-harvest cultural
practices, harvest maturity, physiological status of the raw product, post harvest
handling and storage, processing technique, Kader, 1997a), sanitation, packaging, and
temperature management during shipping and marketing, General Fresh-cut
Physiology and Physiological Concerns: Most fruit are very susceptible to bruising
and mechanical injury. This is very different from most fresh-cut vegetables, which
may be derived from very durable root tissues (eg. carrots, radishes) or pliable leaf
tissue (eg., mango iceberg lettuce, cabbage). Fresh-cut processing removes the fruit’s
natural cuticle or skin barrier to gas diffusion and microbial invasion, and severe
disruption of the tissue often provokes increased respiration, C2H4 production, and
enhanced susceptibility to water loss and microbial decay.

All of these factors may contribute to decreased shelf-life via browning, off-color,
softening and/or decay. Subsequently, methods for cutting and peeling fruit differ
from vegetables. Therefore, mechanical size reduction (trimming, peeling, de-seeding,
etc.) by high-speed cutting equipment may not be appropriate for some fresh-cut fruit
products. Knife sharpness has a significant impact on shelf-life of fresh-cut lettuce
products and this also applies to fresh-cut fruits. Pear slices cut with a freshly
sharpened knife retained visual quality longer than fruit cut with a dull hand-slicer
(Gorny and Kader, 1996). Sharpening of machine and hand knives as often as
possible prolongs shelf-life of fresh-cut fruit due to reduced tissue injury.

2.1.1 General Fresh-cut Physiology and Physiological Concerns

Most fruit are very susceptible to bruising and mechanical injury. This is very
different from most fresh-cut vegetables, which may be derived from very durable

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root tissues (e.g., carrots, radishes) or pliable leaf tissue (e.g. mango, iceberg lettuce,
cabbage). Fresh-cut processing removes the fruit’s natural cuticle or skin barrier to
gas diffusion and microbial invasion, and severe disruption of the tissue often
provokes increased respiration, C2H4 production, and enhanced susceptibility to
water loss and microbial decay.

All of these factors may contribute to decreased shelf-life via browning, off-color,
softening, decay. Subsequently, methods for cutting and peeling fruit differ from
vegetables. Therefore, mechanical size reduction (trimming, peeling, de-seeding, etc.)
by high-speed cutting equipment may not be appropriate for some fresh-cut fruit
products. Knife sharpness has a significant impact on shelf-life of fresh-cut lettuce
products and this also applies to fresh-cut fruits. Pear slices cut with a freshly
sharpened knife retained visual quality longer than fruit cut with a dull hand-slicer
(Kader, 1996). Sharpening of machine and hand knives as often as possible prolongs
shelf-life of fresh-cut fruit due to reduced tissue injury.

2.1.2 Chilling Injury and Holding Temperatures

A significant number of fresh-cut fruits are not as chilling injury (CI) sensitive as the
corresponding intact fruit before processing. Examples include pineapple, cantaloupe,
honeydew, watermelon, peach, nectarine and mango. If these intact fruits are stored at
chilling temperatures, typically < 12 °C (54 °F), accelerated physiological breakdown
and increased incidence of pathological decay occurs. CI symptoms are often
manifested when fruit are subsequently placed at non-chilling temperatures, and may
not be visible if maintained at chilling temperatures and (Saltveit Morris, 1990).
Nonetheless, pre-cooling whole cantaloupe to below their optimal long-term storage
temperature shortly before cutting is effective at increasing product shelf-life
(Cantwell and Portela, 1997; Lange, 1998).

Fruit tissues normally damaged by storage at chilling temperatures are the inedible
outer rind or skin portions. During fresh-cut processing, these tissues are normally
removed and discarded. Although the optimal storage temperature for many whole

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CI-sensitive fruit is above 10 °C (50 °F), after processing storage at 0 °C is almost
always the temperature that provides optimal shelf-life by reducing growth of
spoilage microorganisms. However, the edible flesh of CI-sensitive fruits may still be
susceptible to chilling injury, and no studies have indicated if flavor biosynthesis is
inhibited or negatively affected by chilling temperatures.

2.1.3 Varieties, Growing Region and Season

Numerous fresh-cut processors are already aware that a given variety performs
optimally in certain growing regions and oftentimes has variable postharvest quality
attributes depending on cultural practices, climate, and season and harvest maturity.
For example, the desirable volatile oil content of pineapple flesh is higher in summer
fruit (Haagen-Smit et al., 1945) and the proportions of dominant apple volatiles varied
by season. The aforementioned interactions, in concert with breeding against or for
specific traits to optimize shelf-life, must be considered when developing cultivars
tailored for the fresh-cut industry. Several reports have documented that certain
cultivars out-perform others with regard to fresh-cut shelf-life and quality. However,
no single study can encompass all desirable varieties and singling out a “winner” can
be compromised by seed source and seasonal/climactic variations. Furthermore, the
industry may also be historically driven toward specific varieties (eg., western
cantaloupes) when indeed optimum alternatives exist for local seasonal production
determined the shelf-life of peach and nectarine slices made from 13 cultivars of
peaches and eight cultivars of nectarines that had been ripened to between firmness,
cut, and then held at 0 °C (32 °F) with 90 to 95% RH. White flesh peaches and
nectarines had a comparable shelf-life to yellow fleshed cultivars, with similar
browning characteristics.

2.1.4 Fruit Size and Yield

Typically, fresh-cut fruit processors will utilize either very large or very small fruit to
maximize yields or to reduce the cost of raw ingredients. For example, fresh-cut
melon processors will typically use very large 9-count-per-box fruit. This is because

5
large melons are often available at lower prices in the marketplace, the yield from
larger melon fruits is almost always higher and the labor to process one large fruit is
often less than processing many smaller fruit. Very little research has been done to
document the effects of fruit size on post-cutting shelf-life and quality. One study by
Gorny et al. (2000) found that did not have a significant effect on fresh-cut slice shelf-
life, based on flesh color and firmness, However, if slices were not treated, smaller
fruit discolored at their cut surface more rapidly than slices from large fruit affect
eating quality. These findings demonstrate that, in some cases, smaller whole fruit,
which often receive lower prices in the marketplace, may be avoided for value-added
fresh-cut products. An effective quality assurance program must take inconsideration
all the factors that affect quality of the intact mangos and their fresh-cut products
Gorny et al. (2000).

2.2 Maturity and ripeness stage

In most production areas, mangos reach their best eating quality when allowed to
ripen on the tree. However, mangos are usually picked mature-green so that they can
withstand the post harvest handling system when shipped long-distance. Most
currently used maturity indices are based on a compromise between those indices that
would ensure the best eating quality to the consumer and those that provide the
needed flexibility in marketing. Ripening is the composite of the processes that occur
from the mature-green stage through the early stages of senescence and that result in
the desirable color, textural, and flavor (taste and aroma) quality. Mangos produce
relatively small quantities of ethylene in association with their ripening, and exposure
to ethylene treatment will result in faster and more uniform ripening. Once fruits are
ripened they require more careful handling to minimize bruising. Mangos must be
ripened, at least partially, before cutting to assure better flavor quality in the fresh-cut
products. Limbanyen et al (1998) reported that mangoes with yellow flesh color (no
green color remaining) were optimum maturity for fresh-cut in terms of maintenance
of acceptable appearance, texture, and taste. Riper fruit developed flesh breakdown
and more browning.

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Post-cutting life of fresh-cut mango limited by flesh browning and loss of firmness.
Peeling and trimming flesh near the stem was necessary to minimize browning
(Limbanyen et al, 1998). They also concluded that mangoes with slight to moderate
anthracnose symptoms on their peel can be used for fresh-cut. Tovar et al (2000)
reported that partially-ripe mango slices continued to ripen after cutting. Half-ripe
mangoes are ideal for fresh-cut purposes in terms of maintenance of acceptable
appearance, texture, and taste during post-cutting life at 5 oC.

Marketability was limited by development of watery condition, slight darkening, and

microbial growth on the cubes.Beaulieu and Lea (2003) compared volatile and quality
changes in stored fresh-cut mango cubes prepared from firm-ripe flesh firmness and
soft-ripe flesh firmness and mangoes. Most soft-ripe and that firm-ripe were not ripe
enough to deliver an optimum product to consumers, even though their storage-life
was greater than soft-ripe cubes. They also found that naturally-ripened mango
presented the best flavor and consumer preference as compared with mature-green
mangoes that were ripened with ethylene for before cutting.

2.3 Effect of hot water quarantine treatment

The hot water quarantine treatment of whole mangoes does not significantly affect the
quality of fresh-cut mango slices stored at 5oC. However, if the temperature and/or
duration limits of hot water treatment are exceeded resulting in heat damage, the
mangoes will not be useable for fresh-cut processing. Cooling after heat treatments
reduces the potential for heat damage Dea et al (2008b).

2.4 Effect of washing whole mangoes before cutting

Washing whole mangoes in warm or cold chlorinated water reduced total microbial
populations on the skin and stem end of the mangoes. Microbial populations on fresh-
cut mango slices prepared from unwashed fruit were significantly higher than those
prepared from washed fruit Ngarmsak et al (2005).

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2.5 Effects of wounding (peeling and cutting)

Wounding increases rates of water loss, softening, and browning. Using very sharp
tools to peel mangoes and cut their flesh limits cellular damage and reduces leakage
of cellular contents and enzymatic browning mediated by the enzymes polyphenol
oxidase and phenol oxidase. Also, packaging in rigid containers is essential to reduce
water loss and mechanical damage during distribution, mango peels had the highest
respiration and ethylene production rates followed by whole mangoes and mango
cubes, respectively. Peeled whole mangoes had lower respiration and similar ethylene
production rates compared to mango cubes. The C2H4 and CO2 production rates of
whole mangoes higher than peeled whole mangoes. These results indicate that mango
peels are major contributors to C2H4 and CO2 production by mango fruits. The CO2
production rates higher than peeled whole mangoes, which indicated that cutting
increased respiration rates of mangoes.

However, the CO2 and C2H4 production rates of whole mangoes higher than those of
mango cubes. This means that the preparation steps of fresh-cut mango cubes,
including peeling and cutting, the reduction of the CO 2 and C2H4 production rates.
Therefore, wounding had a minor effect on physiology of fresh-cut mangoes, which is
helpful in extending post-cutting life. Allong et al (2001) found that storage of fresh-
cut mangoes at lower temperatures reduced the negative effects of wounding,
including the level of microbial contamination. Gil et al (2006) recommended
complete removal of the mango skin (peel) with a very sharp knife or peeler to avoid
brown discoloration of the remaining peel tissues, which appears faster than flesh
tissue browning of fresh-cut mango products. Mango fruit peeling and flesh cutting by
hand can result in less damage than mechanical peeling and cutting if the sharpness of
the cutting tools is similar, but the latter will likely be more consistent in the extent of
wounding. These factors plus efficiency and relative cost should be considered when
comparing hand and mechanical peeling and cutting Gil et al (2006).

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2.6 Effects of calcium treatments for firmness retention
Shelf life (post-cutting life based on reaching limit of marketability or visual quality
of fresh-cut mango cubes was limited by softening and browning. Shelf lives of
mango cubes treated with water (Chantanawarangoon, 2000), had higher flesh
firmness and calcium content than those treated or water (control). Firmness of mango
cubes in all treatments decreased during storage. However, firmness of mango cubes
treated with was significantly higher than others. Banjongsinsiri et al (2004)
concluded that texture of mango is most likely moderated by changes in the solubility
of large molecular weight insoluble pectin and non-pectin components, such as
cellulose and hemicelluloses, in the cell wall. Trindade et al (2003) concluded that the
most suitable conditions for quality preservation of fresh-cut a solution and packaging
under active modified atmosphere. Under these conditions, fresh-cut mango
maintained good quality. The relatively short shelf-life may have been due to the long
period between harvest and processing.

2.7 Effects of storage temperature and relative humidity

Keeping intact and fresh-cut fruits within their optimum ranges of temperature and
relative humidity is the most important factor in maintaining their quality and
minimizing postharvest losses. Above the minimum safe temperature for mango as a
chilling-sensitive commodity, every 10°C increase in temperature accelerates
deterioration and the rate of loss in nutritional quality by 2- to 3-fold. Delays between
harvesting and cooling or processing can result in quantitative losses (due to water
loss and decay) and qualitative losses (losses in flavor and nutritional quality). The
extent of these losses depends upon the commodity’s condition at harvest and its
temperature, which can be several degrees higher that ambient temperatures,
especially when exposed to the hot water treatment. Chantanawarangoon (2000)
found that the CO2 production rate of mango cubes stored at5 0c was higher than those
of mango cubes stored at 2oC and 0oC, respectively. However, the C2H4 production
of mango cubes stored at 0oC was about 2.5 times higher than those stores at 5oC and
2oC. Normally, based on temperature effects, produce kept at lower temperature
should have lower CO2 and C2H4 production. However, at chilling temperatures
many chilling sensitive fruits and vegetables show increased respiration and ethylene

9
production rates. Therefore, the higher C2H4 production of mango cubes stored at
0oC might be a sign of chilling injury.
The symptom Of chilling injury was obviously observed on day 13 as surface
darkening (smoky color). None of the mango cubes stored at 0, 2 or 5°C had any juice
leakage during 13 days of storage. The overall visual quality of mango cubes stored at
2°C was slightly better than those of mango cubes stored at 5°C or 0°C The results of
this experiment indicate that 2°C to 5°C is the optimum storage temperature range for
fresh-cut mango cubes since storage at 0°C for more than 10 days can cause chilling
injury. However, for up to 10 days, 0°C can be used. Izumi et al (2003) recommended
5C as the best temperature for maintaining quality of freshcut ‘Carabao’ (partially-
ripe with 50-60% yellow skin color) mango cubes; the shelf-life was 4-6 days and CA
(1-2% oxygen, balance nitrogen) had an additional benefit. Maciel et al (2004)
observed that the sensory characteristics of minimally-processed ‘Espada’ mangoes
were significantly changed during storage limiting storage time to 4 days at 7C and
61% relative humidity. Dea et al (2008a) found that shelf-life of fresh-cut ‘Kent’
mangoe was 3 to 4 days at 12C vs 5 to 6 days at 5C. It was unclear whether this
storage period at 5C caused chilling injury in fresh cut mango slices since no visual
chilling injury symptoms were noted. However, reduced ascorbic acid content and
increased softening at 5C suggest that the fresh-cut slices did experience chilling
stress.

2.8 Effects of anti-browning chemical treatments

During storage at 5°C, mango cubes with no dipping treatment and those dipped in
water Had significantly lower visual quality scores than those treated with various
chemical solutions (Chantanawarangoon, 2000). On day 12 of storage, mango cubes
treated with 1% CaCl2 + 1% ascorbic acid + 0.5% L-cysteine, 1% CaCl2 + 1% citric
acid + 0.5% N-acetylcysteine or 1% CaCl2 + 1% ascorbic acid had higher visual
quality scores than those dipped in water. There was no significant difference in
firmness of mango cubes treated with all the chemical solutions that had 1% CaCl2 as
a component. Firmness of mango cubes with no dipping and those dipped in water
was significantly lower than those treated with the various chemical solutions that
included 1% CaCl2 as a component. These results showed that 1% CaCl2 is essential
for maintaining firmness of fresh-cut mango cubes. Based on firmness and

10
appearance, it is clear that 1%CaCl2 is a key compound that should be applied for
maintaining firmness and extending shelf life of fresh cut mango cubes regardless of
the intended marketing periods. However, if the marketing period is longer than 6
days, additional chemicals, such as 1% ascorbic acid + 0.5% L-cysteine or 1% citric
acid + 0.5% Nacetylcysteine should be applied in addition to 1% CaCl2 in order to
delay browning. Considering cost and availability of food grade chemicals, ascorbic
acid is comparable to citric acid.

However, L-cysteine is less expensive and more available than N-acetylcysteine.

Therefore, the mixture of ascorbic acid and L-cysteine in addition to 1% CaCl2 might
be a better choice for maintaining quality of fresh-cut mango cubes
(Chantanawarangoon, 2000). Plotto et al (2004) compared the effects of edible
coatings on quality maintenance of fresh cut ‘Tommy Atkins’ mangoes kept at 5C or
10C. Mango pieces were dipped for 30 seconds in 5ppm chlorine dioxide, 2% calcium
ascorbate and 0.5% N-acetyl-L-cysteine (antioxidants) or coated with 1%
carboxymethylcellulose (CMC) or CMC and 0.5% maltodextrin (CMM). Coated
mango pieces and those treated with antioxidants
maintained good visual quality for up to 21 days at 5C or 14 days at 10C. This study
confirmed the necessity to treat fresh-cut mangoes with antioxidants to prevent color
darkening in storage. Storage temperature of 5C maintained visual quality of fresh-cut
mangoes, but overall volatiles were decreased. Carboxymethylcellulose alone or in
combination with maltodextrin may improve fresh-cut mangoes. However, fruit
quality at

The time of cutting may affect storage capacity and quality more than additives on the
fruit pieces. Chonhenchob et al (2007) concluded that the most effective chemical
treatment to reduce browning, softening, and decay of fresh-cut ‘Namdokami’
mangoes were 0.1 M ascorbic acid. NatureSeal, Inc. (a subsidiary of Mantrose-
Haeuser Co., Inc.) sells a NatureSeal formulation for fresh-cut mangoes that is
promoted for extending their shelf-life to 10 to14 days at 2 to 5C.

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2.9 Effects of ethylene action inhibitors

Plotto et al (2003) investigated the effects of treating whole ‘Kent’ mangoes with 1-
methylcyclopropene (1-MCP, 25ppm), heat (38C and 98% relative humidity for 12 or
24 hours), or ethanol (5g/kg) on quality and shelf-life of fresh-cut pieces. The fresh-
cut pieces were dipped in 2% calcium ascorbate and 1% citric acid to prevent
browning.They found that the 1-MCP and heat treatments decreased firmness while
the ethanol treatment maintained firmness similar to the control. After 12 days at 7-
8C, cut pieces from ethanol-treated mangoes maintained the best visual quality, but
had off-flavor.

These ripening inhibition treatments did not influence shelf-life of fresh-cut ‘Tommy
Atkins’ mangoes but delayed spoilage of Kent’ mangoes by 2 days. Vilas-Boas and
Kader (2007) found that softening and browning were delayed when 1-MCP (0.5 or
1.0 ppm for 6 hours) was applied directly on fresh-cut ‘Kent’ and ‘Kent’ mango
slices. Respiration rate of mango slices was not affected by 1-MCP whereas ethylene
production rate was affected only towards the end of their shelf-life (9 days at 5C).
Treating whole mangoes before cutting was less effective than treating the cut
product. Combination of 1-MCP treatment with calcium treatment and/or modified
atmosphere packaging results in synergistic effects on maintaining good appearance
and textural quality since 1-MCP (Smartfresh) is now available in liquid formulation
(AgroFresh, Inc.), its application to fresh-cut mangoes as a dip alone or in
combination with other chemicals should be evaluated.

12
To retain the quality of fresh cut mango the producer follows the diagram below are
necessary for improvement of the fresh cut fruit produce quality.See the figure 2.1
below
Harvest

Receiving

Pre-cooling

Washing and disinfection

Peeling, trimming, deseeding

Cutting to specific sizes

Sorting for defects

Dipping Antimicrobial agent

Ant browning agent
Texture-preserving agent
Drying

Packaging and labeling

Storage and distribution

Figure 1 Effects of ethylene action inhibitors

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3. THE FRESH-CUT CHAIN

harvest to market: When preparing fresh-cut fruits and vegetables and root crops,
the key steps of the chain: harvesting, receiving, pre-cooling, washing and
disinfecting, peeling and trimming cutting into specific sizes, sorting for defects,
washing and cooling, packaging/labeling and storage and distribution.

Harvesting: Individuals engaged in fresh produce harvesting must be trained in the

selection of fresh produce of sound quality. Produce must be handled in such a way as
to avoid damage and contamination.
Receiving at the processing facility: The receiving point for fresh fruits and
vegetables in a fresh-cut processing plant is a key quality check-point that should be
monitored closely.
Pre-cooling: Ideally, produce should be cooled to remove field heat prior to storage
or processing. Cooling extends the shelf-life of the final fresh-cut product.
Washing and disinfection: It is important to wash produce as soon as possible after
harvest to remove damaged tissues. Water flumes and tanks are used in large
operations to wash fresh produce prior to cutting and trimming.
Peeling, trimming and deseeding: In small processing plants, knives are used to
trim and peel fresh produce. Large processing plants make use of abrasive peelers and
automated trimmers to accelerate the process.
Cutting operations: Produce may either be chopped, sliced, shredded, peeled, diced
or sectioned. These operations are done mainly by hand in many small-scale
operations.
Sorting for defects: Defective products may also hasten spoilage and decrease shelf-
life. Removal of defects improves Uniformity of the finished fresh-cut product and
enhances shelf-life.
Dipping: Produce can be optionally dipped in a solution of an acidulate/antioxidant
blend consisting of a combination of ascorbic acid/citric acid for example, or in an
anti-softening agent such as Calcium chloride.
Drying: Excess water or liquid associated with the produce must be removed prior
to packaging of Fresh-cut products. Water in the finished product encourages mould

14
growth and the growth of other microorganisms resulting in rapid deterioration of
texture.
Packaging/labeling: Packaging facilitates the delivery of fresh-cut products of
good quality to the consumer. A packaging Protects product from physical damage
and prevents physical and microbiological contamination.

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4 .NUTRIENT RETENTIONS IN FRESH CUT MANGOES

During storage at 5°C for 17 days, there were no significant differences in β-carotene
content of mango cubes in all treatments. The β-carotene content of mango cubes did
not change during 10 days of storage at 5°C. However, mango cubes treated with 1%
CaCl2 + 1% ascorbic acid + 0.5% L-cysteine and stored in air or CA for 17 days,
whose visual quality scores were still above the limit of marketability, had lower β-
carotene than those stored for 10 days (Chantanawarangoon, 2000). Gil et al (2006)
reported that fresh-cut ‘Ataulfo’ mango cubes maintained good visual quality and
there were no significant changes in soluble solids content, titratable acidity, and pH
for up to 9 days at 5C. The initial Vitamin C content was 80 mg per 100 g fresh
weight and there was a loss of about 10% during the 9 days at 5C. No losses in total
carotenoids content were noted until day 9 when the loss was about 25%. There was a
slight decrease in total phenolics after 3 days at 5C, but no subsequent losses were
found between day 3 and day 9 at 5C. In general, fresh-cut mangoes visually spoil
before any significant nutrient losses occur (Gil et al, 2006).

Robles-Sanchez et al (2007) concluded that low temperature and controlled or

modified atmospheres can preserve quality and antioxidant capacity of fresh-cut
mangoes for up to 10 days. Gonzalez-Aguilar et al (2007) reported that exposure to
ultraviolet C (UV-C) irradiation for 10 minutes appears to be a good technique to
improve the total antioxidant capacity by increasing phenolic and flavonoid contents
of fresh-cut ‘Tommy Atkins’ mangoes stored for 15 days at 5C. However, this
treatment reduced vitamin C and carotenoids contents. To prevent the cross
contamination of the fresh cut mango product the pro cess of the cutting methods
done properly
Table 1 Fresh h cut mango to prevent cross-contamination

Raw material Refrigerated Trimming High risk cutting Finished

Mango Storage Decoration Washing product
Draying Storage
Packaging Shipping

Adapted from United Fresh Fruit and Vegetable Association UFFVA, 2007

16
 5 MICROBIAL SAFETY OF FRESH CUT MANGOES

Generally, there is a positive correlation between longer shelf-life of fresh-cut fruits

and low aerobic plate count, low total plate count, and especially low yeast and mold
counts. Thus, it is very important to avoid sources of microbial contamination and to
wash the fruits with disinfected water before cutting. Thambaramala (1997) found that
surface sterilization with 80% ethanol before peeling followed by storage in 1.5% O2
and 11% CO2 in sealed LDPE bags totally inhibited microbial spoilage of peeled
mango pieces for 3 weeks at 5ºC. Chantanawarangoon (2000) found that after 4 days
at 5°C, both the total microbial and yeast and mold counts of mango cubes in the
control increased rapidly. Up to day 10, there were no significant differences in total
microbial and yeast and mold counts of mango cubes among all treatments except the
control, which had higher microbial counts than other treatments.

After 10 days at 5°C, the microbial counts of mango cubes treated with 1% CaCl2 +
1% ascorbic acid + 0.5% L-cysteine and stored in air increased more rapidly than
those in treatments that were stored in CA. It is clear that treatment with 1% CaCl2 +
1% ascorbic acid + 0.5% L-cysteine was effective in reducing microbial growth on
fresh-cut mango cubes for up to 10 days in air and for up to 17 days in CA (2% O2 +
10% CO2) at 5°C. However, after 17 days at 5°C, microbial growth was observed
only in the control mango cubes. Narciso and Plotto (2005) pointed out that the
method of whole fruit sanitation plays a role in determining the cleanliness of the cut
fruit.
Use of peroxyacetic acid (100ppm) to sanitize whole ‘Keitt’ mangoes followed by a
30-seconds dip of cut slices in peroxyacetic acid (50ppm) or acidified sodium
hypochlorite (200ppm) effectively reduced microbial growth and kept microbial
counts low on cut fruit surfaces for 21 days when compared to cut fruit slices from
200 ppm sodium hypochlorite-treated whole mangoes. Plotto et al (2006) concluded
that, due to inconsistent results, ethanol (5g/kg) vapor applied for 20 hours to whole
‘Kent’ mangoes prior to processing for fresh-cut is not a practical approach to delay

17
ripening. However, at lower doses (10 hours) it could be a safe microbial control in a
fresh-cut production sanitation system. Ngarmsak (2007) found that treating fresh-cut
mangoes with 80 mM vanillin solutions before packing and storage at 5C or 10C
significantly delayed the growth of spoilage yeast and fungi in the fresh-cut mangoes.
Although there was a noticeable faint vanilla odor immediately after processing, it
was no longer evident after 7 days of storage. Acidified sodium chlorite is a sanitizing
agent recently approved by the FDA for dip or sprays treatment of food items,
including fresh and fresh-cut fruits and vegetables, and has shown a strong ability to
control pathogens. He et al (2008) related the anti-browning action of sodium chlorite
(3mM) to its inactivation of polyphenol oxidase directly and the oxidative degradation
of phenolic substances. Thus, the potential effects of sodium chlorite on quality and
safety of fresh cut mangoes merit evaluation.

Figure 2 Fresh-cut products sold in the fresh market in Bangkok

18
6. SUMMARY AND CONCLUSIONS
6.1 SUMMARY
Variability in maturity and ripeness stage among mangoes within a lot is a major
concern of fresh-cut processors. Most processors do not have the facilities to ripen
fruits. Thus, they prefer to receive mangoes at the ready-to-cut (almost ready-to-eat)
ripeness stage also, they prefer mango cultivars with less fiber content and good taste.
Kent and Keitt cultivars were mentioned by nearly all the processors as the most
preferred cultivars because of better availability of large sizes and consistency of good
flavor when cut at the firm-ripe stage to facilitate processing and to reduce
mechanical damage during processing. Lack of large sizes was mentioned as the
reason ‘Haden’ mangoes were not used for fresh-cut processing. Higher fiber content
and inconsistency of flavor when ripe were the reasons mentioned for not using
‘Tommy Atkins’ mangoes for fresh-cut processing unless it is the only cultivar
available.
Several processors mentioned that transition periods in the mango supplies from one
production area to another are particularly challenging for them. They are generally
committed to providing a consistent supply to their customers and consumers, but
sometimes they are unable to meet the demand during the transition periods because
of lack of supplies, immaturity of the mangoes, and/or unavailability of the desired
large fruit sizes. Defects-free and large-size mangoes (8 or fewer mangoes per 4-kg
box) are preferred because they give a higher yield of fresh-cut products (higher
fresh-cut product weight relative the weight of the whole fruit) per labor hour. The
processors indicated that fresh-cut mango yield can vary from 35 to 50%, depending
on the seed size relative to fruit size and the amount of irregular cuts that are excluded
to improve uniformity of the fresh-cut product in the package. A high priority need is
cost-effective machines for washing, peeling, flesh segmenting, washing segments,
removal of surface moisture with forced cold air, and packaging.

19
6.2 CONCLUSION

The goal is reducing labor costs and minimizing possible areas of microbial
contamination to assure safety of the fresh-cut products. Factors that influence
consumer purchase of fresh-cut mango products include consistency of color and
texture plus price in comparison with the price of whole mangoes at the time of
purchase. Subsequent purchases depend on consumer satisfaction with the flavor
(taste and aroma) of the fresh-cut mango products. Mangoes that are processed when
less ripe have a longer shelf-life but lower consumer satisfaction. Most processors
indicated that it is possible to increase share of fresh-cut mango products from the
current level of about 3% to a much higher percentage of the total fresh-cut fruit
products if year-round availability of preferred cultivars, flavor quality, and ripeness
stage that is optimal for processing become more consistent. Processors, foodservice
operators, and retailers should collaborate on promoting fresh-cut mango products to
consumers after they assure better consistency of flavor of the fresh-cut mango
products.
Mango suppliers should work with processors to meet their needs in terms cultivars
with less fiber, large fruit sizes, optimal ripeness stage for good flavor, and absence of
defects that reduce yield (weight of fresh-cut product relative to fruit weight) per
labor-hour. If processors use firm-ripe mangoes (3 to 6 lbf flesh firmness with 8 mm-
tips), proper sanitation, and good temperature and humidity management, a shelf-life
of 5-7 days is possible. If, in addition, they use antibrowning and antisoftening
chemicaldips, post-cutting-life can be extended to 9 to 12 days. The “Best if used by
date” should be determined for each lot of mangoes when processed because the
longer the duration between harvest and cutting the shorter the post-cutting life of
mango products. Also, the more ripe and soft the mangoes are at processing, the
shorter their post-cutting life will be.

20
 7 PROSPECTS

 Identifying the cultivar-specific optimal ripeness stage (based on firmness

and soluble solids content) for whole mangoes to be used for fresh-cut
products to provide good flavor to the consumer and adequate shelf-life.
 Evaluating how the various procedures (chemical dips, ethylene action
inhibitors, etc) influence flavor in addition to texture (softening) and
appearance (browning) of fresh-cut mangoes.
 The goal is to identify the treatments that will preserve flavor in addition to
texture and appearance.
 Comparing the efficacy of water disinfection and fruit cleaning procedures in
reducing microbial contamination to select the best method for cleaning
mangoes before processing.
 Developing new technologies for reducing labor costs by automation of as
many of the processing steps as possible without significant losses in yield
(weight of fresh-cut products relative to weight of the fruits) or quality of the
fresh-cut mangoes.
 Developing new value-added fresh mango products that appeal to various
consumer groups.

21
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