Ethanol vapor prior to processing extends fresh-cut mango storage by decreasing spoilage, but does not always delay ripening
نویسندگان
چکیده
This study was undertaken to optimize ethanol vapor application as a ripening inhibitor on whole mangoes to extend fresh-cut mango shelf life. Freshly harvested mangoes were first subjected to hot water (+HW) at 46 ◦C for 60 or 90 min to simulate quarantine heat treatments, or remained untreated (−HW). Fruit of each batch (+ or −HW) were then held at 20–25 ◦C for 4 or 7 d (D4 and D7) after the hot water treatment before being exposed to ethanol vapors [0 h (E0), 10 h (E10), or 20 h (E20)]. Fruit were then peeled and cut into slices, packed i t T − E
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