PHYSICOCHEMICAL AND SENSORY CHANGES THAT LIMIT SHELF-LIFE OF FRESH-CUT MANGOES

Abstract

‘Haden’ mango (Mangifera indica L.) fruits were minimally processed and stored at 5 °C during 14 d. At 2 d intervals, processed fruits were sampled to evaluate physicochemical variables of color [L*, a*, b*, and derived values: chroma (C*), hue angle (h°) and total color difference (ΔE*)], as well as sensory attributes: sweetness, texture, brightness, color, flavor, odor and appearance, as perceived by a trained panel. Data were analyzed using principal components analysis (PCA) and regression to assess changes physicochemical variables and sensory attributes during storage.
Principal components analysis indicated that hue angle (h°) and total soluble solids (TSS), and the sensory attributes of acidity, texture, sweetness and odor, showed a slight relevance on the variability observed on the sliced mango units during storage. Regression analysis indicated that brightness had the highest deterioration rate, whereas odor was the attribute with less change during storage. In the same way, C* was the physicochemical variable with the highest deterioration rate while the lowest deterioration was for firmness. Physicochemical and sensory changes with the largest variability and with the highest deterioration rates, are critical changes that can be used as spoilage indicators in shelf-life studies of fresh-cut mangoes.