Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here to sign up for SAGE Journal Email Alerts today!

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Web of Science (2)
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Ngarmsak, M.
Right arrow Articles by Mazza, G.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Microbiology of Fresh-cut Mangoes Prepared from Fruit Sanitised in Hot Chlorinated Water

M. Ngarmsak

Khon Kaen University, 40002, Thailand

P. Delaquis

Agriculture and Agri-Food Canada, Pacific Agri-Food Research Center, 4200 Highway 97, Summerland, BC, Canada V0H 1Z0; delaquisp{at}agr.gc.ca

P. Toivonen

Agriculture and Agri-Food Canada, Pacific Agri-Food Research Center, 4200 Highway 97, Summerland, BC, Canada V0H 1Z0

T. Ngarmsak

B. Ooraikul

Khon Kaen University, 40002, Thailand

G. Mazza

Agriculture and Agri-Food Canada, Pacific Agri-Food Research Center, 4200 Highway 97, Summerland, BC, Canada V0H 1Z0

Whole mangoes (Mangifera indica, cv. Chok Anun) were washed in water with or without chlorine (100 mg total chlorine/L) at 11.7 ºC and 50 ºC before slicing and packaging. Microbiological analysis of the whole fruit showed that the stem scar contained larger populations of microorganisms than the skin. Washing reduced populations at both sites and the effect was enhanced by the addition of chlorine and heating of the wash water. None of the treatments prevented transfer of contaminants to the flesh during slicing, and evidence of spoilage in the form of discrete fungal colonies was observed in samples stored for 1 week at 5 ºC. Several species of bacteria, yeast and mould were recovered from packaged slices, but yeast and moulds accounted for the bulk of the spoilage of microflora. Barriers to the growth of these microorganisms may be necessary to reduce the risk of microbial spoilage of mango slices manufactured under commercial conditions.

Key Words: fresh-cut mango • microbial spoilage • chlorine • hot water • post harvest • hygiene

Food Science and Technology International, Vol. 12, No. 2, 95-102 (2006)
DOI: 10.1177/1082013206063735
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?