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The marketable period of fresh-cut `Tommy Atkins' and `Kent' mango cubes was 3 to 5 days at 10 °C and 5 to 8 days at 5 °C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2 (balance N2) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH, and soluble solids were greater among cubes from different mango lots than among cubes held at different temperatures or atmospheres. Yeast count increased more with time than did the total mesophilic aerobic count, and the increase was less under controlled atmosphere (CA) than in air at 10 °C. The CA was beneficial in maintaining quality of the cubes; however, low temperature was more effective than CA.
The development of tissue translucency of fresh-cut honeydew cubes adversely affects product quality and primarily occurs in cubes that have been sanitized by dipping in chlorine water (sodium hypochlorite solution) following processing. Chlorine water dips containing calcium propionate as an antimicrobial salt were tested to decrease tissue translucency and extend the marketable shelf life of honeydew (2-cm cubes) sealed in a rigid container with a film overlap and stored at 10 °C for 7 days. Honeydew cubes not dipped following processing had higher respiration rates and microbial populations than cubes that had been dipped, and lost their marketability on day 5 due to off-odor development. Dipping in chlorine water decreased the initial population and growth of microorganisms on the cubes, compared to dipping in water or not dipping. However, translucency developed in cubes dipped in water, with or without chlorine, and became unsalable by day 5. Chlorine water dips containing calcium propionate were devised that maintained excellent antimicrobial characteristics and prevented translucency in honeydew cubes kept 7 days at 10 °C. Quality analyses revealed that calcium propionate treatments decreased respiration and ethylene production rates, maintained tissue firmness, the lightness and brightness of cube surfaces, melon aroma and overall visual quality through 7 days of storage. The calcium propionate dips did not impart or induce any detectable off-flavors or off-odors to the cubes.