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Fresh-cut mango (Mangifera indica) slices and chunks garner an exotic image and are highly appreciated for their unique flavor and nutritional value. However, processors tend to use firm unripe mangoes to achieve shelf life of 10 to 14 days, which compromises eating quality. The post-processing life of ripe freshcut mangoes is limited by tissue softening, translucency, and browning. The current study was undertaken to investigate whether edible coatings can extend the shelf life of fresh-cut mangoes processed at an eating-ripe stage. Three edible coatings, carboxymethylcellulose (1% w/v), aloe (Aloe vera) powder (2% w/v), and whey protein isolate (2% w/v), supplemented with calcium ascorbate 2% w/v (firming agent) and the antioxidants citric acid (0.8% w/v) and acetyl-N-cysteine (0.4% w/v), were used. The mixture of antibrowning agents, whether applied alone or with the edible coatings, was the most effective at reducing slice browning up to 10 and 11 days at 5 °C for 'Tommy Atkins' and 'Kent', respectively. In general, there were no differences in firmness and flavor among the three edible coatings. Calcium ascorbate alone did not suppress browning consistently, whereas citric acid appeared to be the ingredient having the greatest antibrowning effect on slice quality. Citric acid can easily be used by processors of fresh-cut mangoes to prevent browning. [ABSTRACT FROM AUTHOR]

Fresh-cut mango (Mangifera indica) slices and chunks garner an exotic image and are highly appreciated for their unique flavor and nutritional value. However, processors tend to use firm unripe mangoes to achieve shelf life of 10 to 14 days, which compromises eating quality. The post-processing life of ripe freshcut mangoes is limited by tissue softening, translucency, and browning. The current study was undertaken to investigate whether edible coatings can extend the shelf life of fresh-cut mangoes processed at an eating-ripe stage. Three edible coatings, carboxymethylcellulose (1% w/v), aloe (Aloe vera) powder (2% w/v), and whey protein isolate (2% w/v), supplemented with calcium ascorbate 2% w/v (firming agent) and the antioxidants citric acid (0.8% w/v) and acetyl-N-cysteine (0.4% w/v), were used. The mixture of antibrowning agents, whether applied alone or with the edible coatings, was the most effective at reducing slice browning up to 10 and 11 days at 5 °C for 'Tommy Atkins' and 'Kent', respectively. In general, there were no differences in firmness and flavor among the three edible coatings. Calcium ascorbate alone did not suppress browning consistently, whereas citric acid appeared to be the ingredient having the greatest antibrowning effect on slice quality. Citric acid can easily be used by processors of fresh-cut mangoes to prevent browning. [ABSTRACT FROM AUTHOR]