Effect of ascorbic acid on shelf-life and quality of fresh cut ‘Mahachanok’ mango
T. Puthmee, P. Boonyaritthongchai, and S. Kanlayanarat
Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
2009
บทคัดย่อ
Fresh cut from ‘Mahachanok’ mango has short life after slicing and cutting process. Symptoms limiting shelf-life were characterized by tissue darkening, development of a ‘glassy’ appearance, surface desiccation and loss of firmness. In this study, the application of 0, 0.5, 1.0 and 1.5% ascorbic acid then storage at 4°C of fresh-cut ‘Mahachanok’ mango was investigated. The results showed that ascorbic acid treatments were effective in reducing weight loss, colour changes and microbial growth (E. coli and total bacteria). A 1.5% ascorbic acid treatment was the most effective when compared with other treatments. Moreover, Shelf-life of ascorbic acid-treated shredded papaya was extent up to 8 days while as control had shelf-life for 4 days.