Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh-cut mangos

摘要

BACKGROUND: This study aimed to assess the spatial variation in physicochemical properties within individual mangos, as well as to investigate the influence of initial ripeness level on physicochemical characteristics of fresh-cut mangos. Individual mangos were evaluated at 12 specific flesh positions in the inner and outer sides. Mango cubes of 1.5 cm prepared from three firmness stages were monitored for changes during 9 days of storage at 5 degrees C.