Quality changes of treated fresh-cut tropical fruits in rigid modified atmosphere packaging containers

There has been increasing demand for various fresh-cut tropical fruits. However, their short shelf-life has limited the market increase of this product. Quality changes (firmness, colour, total soluble solids (TSS), titratable acidity (TA), sensory quality and microbial safety) of fresh-cut mangoes, pineapples, melons and mixes Of these fruits were evaluated. Chemical treatments to reduce browning, firmness loss and decay of fresh-cut tropical fruits were investigated. The most effective agents for fresh-cut mangoes, pineapples and melons were 0.1 M ascorbic acid, 0.2 M ascorbic acid and 0.2 M ascorbic acid + 0.2 M calcium chloride, respectively. Fresh-cut tropical fruits were packaged in various rigid containers (PET, OPS and OPLA). Gas composition in the package headspace and time to reach steady-state condition varied among fresh-cut packaging systems and affected their quality and shelf-life. The effects of package permeability of O-2 and CO2 on quality and shelf-life of the fresh-cut products are discussed. Extended shelf-life was observed in fresh-cut mangoes, pineapples and mixes packaged in PET due to reduced O-2 and elevated CO2 atmosphere. A modified atmosphere of 6% O-2 and 14% CO2 achieved in PET extended the shelf-life of fresh-cut pineapples from 6 to 13 days. Accumulation of CO2 may impart an off-odour of fresh-cut fruits. The results suggested that the shelf-life of fresh-cut fruits could be extended by using proper rigid containers. Suitable mixes to create optimal equilibrium modified atmosphere had a potential to extend shelf-life of short shelf-life fresh-cut tropical fruits. Copyright (c) 2006 John Wiley & Sons, Ltd.