THE EFFECT OF CULTIVAR, FRUIT RIPENESS, STORAGE TEMPERATURE AND DURATION ON QUALITY OF FRESH-CUT MANGO
A storage temperature of 5°C was more effective than 10°C in delaying the ripening and microbial growth while preserving sensory quality of fresh-cut mango slices. Unacceptable microbial counts were obtained after 8 days in half-ripe Julie and firm-ripe. Julie and Graham mango slices held at 10°C but changes in sensory quality were minimal. Fruits at the half-ripe stage of ripeness with total soluble solids (TSS) in the range of 13–16°Brix, total sugars 10–12 g/100 g, and TSS : TTA ratio > 17 for Julie slices and > 12 for Graham slices were found to be ideal for fresh-cut purposes in terms of maintenance of acceptable appearance, texture and taste during storage. Firm-ripe fruits having TSS in the range of 14–17°Brix, total sugars 11–16 g/100 g, and TSS : TTA ratio > 32 for Julie slices and > 20 for Graham slices also yielded similar results.