CONTROLLING OF PEEL AND FLESH COLOR DEVELOPMENT OF MANGO BY PERFORATION OF MODIFIED ATMOSPHERE PACKAGE AT DIFFERENT TEMPERATURES
The result was found that to develop the marketable color of the peel at ambient temperature of 28°C, minimum total pore area (TPA) of 0.64 cm2 was required; while for flesh, TPA of 0.08 cm2 was need to bring O2 above 17% and 9% to allow proper color development in 8 and 5 days, respectively. Lower storage temperature to 20°C, the change of peel and flesh color was suppressed for 2 weeks in all perforated packages. Perforation on the PVC film with pore area larger than 0.049 cm2 (O2>14%), a minimum of 2 weeks (18 days) was required for proper peel color development. Flesh color development required smaller pore area regardless of the storage duration. At 13°C, color development in all packages was retarded and the satisfactory taste would develop only when the package was taken out to allow to ripen at 20°C or higher. The obtained kinetic rates of coloration indicated that the peel color development was more sensitive to the O2 stress than the flesh. The rate of color development of both peel and flesh was found to be linearly affected by the value of Log (TPA) at all storage temperatures.