Sensory Quality of Fresh-cut Mango at the Consumer Level Sampled Through the Year

摘要

The purpose of this project was to survey the quality and condition of fresh-cut mangos available to consumers throughout the annual sequence of imports from different countries, and to learn about fresh-cut mango processing practices, identifying thereasons for both good and poor quality. Three labs, located in northern and southern Florida and in northern California purchased retail samples from nine individual stores owned by six retail chains throughout one year, measuring physical and compositional quality factors and conducting taste panels. Processor facilities supplying the stores were visited to document how fresh-cut mangos are being processed and handled. The overall objective of this project was to gain information that would enable future investigation of postharvest technologies and handling practices to maintain and improve the quality of fresh-cut mangos. We found that fresh-cut mango quality was variable, but mostly mediocre, with the total of sensory scores averaging about 30 ona scale with 20 as the lowest possible total score and 49 the highest. This was due to most fruit being processed when unripe. The product was mostly pale yellow (L*: 75-80, hue: 85-95, chroma: 45-60), with variable soluble solids content (SSC; 10% to 15%), titratable acidity (TA; 0.5% to 1.5%) and SSC/TA ratio (10 to 30). Most packaging used did not allow gas exchange, resulting in almost zero O, and 30% to 50% CO_2 at retail, but evidence of fermentative metabolism or tissue injury (off-odors) were not detected. Expected seasonal (import country) quality variations did not occur, apparently because processors are specifying partially ripe fruit, even when more advanced fruit are available. Processors say they use partially ripe fruit because they areeasier to peel and cut, and because their customers don't demand a riper product.