Effects of modified astmosphere packaging and chemical treatments on physico-chemical changes of fresh-cut Nnam Dok Mai Si Thong mango

Name: Thet Naing Aye

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University

Email : library@mfu.ac.th

keyword: Quality

MeSH: Postharvest technology

Classification :.DDC: e-thesis

; Browning

MeSH: Mango

MeSH: Mango -- Composition -- 311405

MeSH: Carbon dioxide

MeSH: Vitamin C -- 295271

MeSH: Fruit -- Composition -- 49524

MeSH: Physical measurements

LCSH: Postharvest technology

LCSH: Mango

LCSH: Mango -- Composition -- 311405

LCSH: Carbon dioxide

Abstract: The quality of fresh-cut ‘Nam Dok Mai Si-Thong’ mango is restricted by dehydration, browning, softening, and poor visual appearance. Generally, fresh-cut products have a short shelf-life and quick degeneration. It is therefore important to investigate some postharvest techniques to slow deterioration, preserve quality and protect against microbial contamination on fresh-cut products. There were two main experiments in this research. The first experiment investigated the effects of a passive MAP (flushing with air inside polyethylene (PE) bag) and three active modified atmosphere packaging (MAP) conditions by flushing different gas(es) including pure argon (MAPAr), mixed gases (10% O2 + 20% CO2 balanced with N2; MAPOC) and pure nitrogen (MAPN) on quality changes of fresh-cut mango stored at 10ºC, 90-95% RH for 10 days. The second experiment was planned to test the effects of the best treatment from the first experiment combined with calcium lactate and/or ascorbic acid on quality changes of fresh-cut mango stored at 10ºC, 90-95% RH for 12 days. For the first experiment, the mango cubes were placed in clamshell and packed with 40 µm PE bags then filled bags with the following gas(es): 1. air (passive MAP), 2. pure argon (MAPAr), 3. 10% O2 + 20% CO2 balanced with N2 (MAPOC), and 4. pure nitrogen (MAPN), and 5. untreated (control). The results showed that all the MAP treatments significantly (p < 0.05) reduced weight loss compared to the control. Both passive MAP and the MAPOC significantly retarded changes in flesh lightness (L*) and total color difference (∆E) compared to other treatments. The MAPOC significantly lowered total phenolic contents (TPC) and reduced polyphenol oxidase (PPO) activity and delayed browning of fresh-cut mango compared to the other treatments during 8 days of storage. Overall, the mango cubes stored in the control condition had the poorest quality and could be kept for only 2 days. The MAPOC was the best treatment and can preserve the quality of mango cubes for 8 days. The overall quality of fresh-cut mango cubes stored under the passive MAP and MAPN condition was lower and can be stored for 6 days. The application of MAPAr for fresh-cut mango cubes was not recommended due to the browning on the flesh of stored products. For the second experiment, the fresh-cut mango cubes were stored under different conditions including 1. a passive MAP, 2. MAPOC, 3. MAPOC+2.5% calcium lactate (MAPOC+Ca), 4. MAPOC+3% ascorbic acid (MAPOC+ASA) and 5. MAPOC+2.5% calcium lactate+3% ascorbic acid (MAPOC+Ca+ASA), and 6. control. The suitable concentration of calcium lactate at 2.5% or ascorbic acid at 3% used in this experiment was obtained from our preliminary tests. The results of this experiment revealed that the MAPOC+Ca+ASA was the most effective treatment for preserving the quality of fresh-cut mango cubes including delaying flesh firmness loss, retaining total phenolic content, and preserving overall visual quality, delaying color change and retarding the microbial growth better than the other treatments. The second-best treatment was the MAPOC+ASA which provided similar results compared to the best treatment but with a slightly lower overall visual score of the final products. The less effective treatments were MAPOC+Ca, MAPOC and passive MAP. They can also be used but the limitation on microbial contamination on the products from each of these treatments allows them to maintain the quality of mango cubes for only 8, 6 and 6 days, respectively. However, the acceptability of the mango cubes stored under these treatments was lower than the mango cubes stored under the MAPOC+Ca+ASA. In conclusion, the MAPOC+Ca+ASA treatment effectively maintained the overall quality and extended the storage life of fresh-cut Nam Dok Mai Si Thong mangoes for up to 10 days, whereas the mango cubes stored in the control can be kept for only 2 days.

LCSH: Vitamin C -- 295271

LCSH: Fruit -- Composition -- 49524

LCSH: Physical measurements

Mae Fah Luang University. Learning Resources and Educational Media Centre

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Matchima Naradisorn

Role: Advisor

Created: 2021

Modified: 2024-11-14

Issued: 2024-11-14

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: e-thesis

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Postharvest Technology and Innovation

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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