González-Aguilar G A, Wang C Y, Buta J G
Horticultural Crops Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705-2350, USA.
J Agric Food Chem. 2000 Sep;48(9):4204-8. doi: 10.1021/jf991384j.
Treatments to inhibit browning and decay and prolong shelf life of fresh-cut mangoes were investigated. Combinations of antibrowning agents and modified atmosphere packaging (MAP) resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 10 degrees C. Combinations of several browning inhibitors were more effective than those applied individually. Among these treatments, solutions containing 4-hexylresorcinol (0.001 M) (HR) plus potassium sorbate (0.05 M) (KS) and HR plus KS plus D-isoascorbic acid (0.5 M) (ER) reduced changes in color (L, a, and b) and microbial growth and did not affect sensory characteristics of fresh-cut mangoes. In general, these treatments did not affect significantly the changes in organic acids and sugar content of slices during the 14 days of storage at 10 degrees C. High humidity created in the in-package atmosphere alleviated tissue dryness and was an important factor in the ability of the antibrowning solutions to prevent browning and decay. It appears that the maintenance of quality of fresh-cut mangoes is more related to particular combinations of the antibrowning agents used rather than the modified atmosphere created inside the package. HR + ER + KS treatment in combination with MAP could be used to inhibit browning, decay, and deterioration of fresh-cut mangoes.
研究了抑制鲜切芒果褐变和腐烂以及延长其货架期的处理方法。抗褐变剂与气调包装（MAP）相结合，可减少在10℃下储存的鲜切芒果的褐变和变质。几种褐变抑制剂的组合比单独使用更有效。在这些处理中，含有4-己基间苯二酚（0.001M）（HR）加山梨酸钾（0.05M）（KS）以及HR加KS加异抗坏血酸（0.5M）（ER）的溶液可减少颜色（L、a和b）变化和微生物生长，且不影响鲜切芒果的感官特性。一般来说，在10℃下储存14天期间，这些处理对切片的有机酸和糖分含量变化没有显著影响。包装内高湿度环境减轻了组织干燥，是抗褐变溶液防止褐变和腐烂的重要因素。看来，鲜切芒果品质的维持更多地与所用抗褐变剂的特定组合有关，而非包装内营造的气调环境。HR + ER + KS处理与MAP相结合可用于抑制鲜切芒果的褐变、腐烂和变质。
