Use of obstacle technologies in the preservation of pre-cut mango (Mangifera indica L.) Tommy atkins variety

Abstract

The present research aims to establish the method that allows to preserve the quality of the green mango (Mangifera indica L) variety tommy atkins, through the application of obstacle technologies. To this end, low temperature barriers and control of pH, acidity were applied through the use of chlorinated disinfectants (sodium hypochlorite at 100ppm), organic acids (citric and ascorbic acid at 1 and 0.5%), firmness retainers (calcium chloride at 1%) and humectants (sorbitol).The process consisted of selection and classification, cleaning and disinfection, peeling, cutting, application of immersion treatments at room temperature under normal conditions and vacuum impregnation for a time of 10 minutes; then draining, packaging and storage in refrigeration (5 ± 2°C; 62%RH) were carried out.  The effect of the application of these barriers was evaluated according to the changes generated in the physical properties (firmness, weight and color), chemical (SST, pH and acidity), physiological (respiration and perspiration) and in the microbial flora (mesophiles, psychrotrophs and molds) of the Tommy Atkins variety mango, in follow-up during days 0, 3, 5, 7 and 10. The results obtained indicate that the treatment used (citric acid 1%, ascorbic acid 0.5%, calcium chloride 1% and immersion in sorbitol for 10 minutes) allows the preservation of the pre-cut mango for approximately 7 days in the conditions used, where firmness, TSS, color, humidity and respiration are the parameters that have the greatest influence on the limitation of the shelf life of the fruit.