Abstract
The storage of fresh-cut mangoes is limited by the enzymatic browning and the loss of firmness due to the various operations of process. This work proposes a new approache to improve the storage of fresh-cut mangoes by: application of heat treatments by dipping with, or not, a storage under modified atmosphere: passive or active (5% O2 - 5% CO2) or using coatings (chitosane). The first step of this work was to determine the traitement 50 °C/30 min as an optimal treatment which maintian the quality of several varieties of mango (Keitt, Kent, Tommy Atkins). Effects of the heat treatment on the respiratory intensity, the color, firmness, the contents antioxydants: vitamin C, carotenoids and phenols total, and on the activity of several enzymes (PME, PG, b-GAL: for firmness; and PPO and PAL for colour changes) were studied. This work showed that during 9 days at 6 °C, the heat treatment maintains mainly the color by reduction of the activity of PPO and reduces the loss in firmness by reduction of the activity of the pectolytic enzymes (PME et b-GAL). In addition, the modified atmospheres seem less effective for the maintenance of the color and the firmness of freshcut mangoes. Combination of heat treatment with a modified atmosphere storage and have less additional effects and has even sometimes an inhibiting effect