Mangoes could be an attractive addition to the growing market for fresh-cut produce, but browning and drying have prevented such marketing. Researchers at the USDA-ARS Horticultural Crops Quality Laboratory found that fresh-cut mangoes could be preserved by treating the slices with a combination of hexylresorcinol, isoascorbic acid and potassium sorbate (all food-safe compounds derived from natural products) and storing the slices in plastic containers to prevent drying.

Treating whole fruits with methyl jasmonate (an inexpensive product derived from plant essential oils) prevented the development of chilling injury during cold storage and hence markedly increased fruit quality after storage. The treatment worked on fruits at various stages of maturity and had no effect on ripening or softening processes or water loss.

For further information contact: Chien Y. Wang, USDA-ARS Horticultural Crops Laboratory, Beltsville, Maryland, USA. Tel: (301) 5046128 Email: cwang@asrr.arsusda.gov

---

MANGO SITE   |   HOME