References on Mango

Méry A.

Abstract : In industry, fresh-cut processing facilities are kept at temperatures between 4 and 6°C. In-store, the temperature conditions when preparing the produce are the same as those in the shop (about 15°C in winter/25°C in summer). The most fragile products (baby leaves) deteriorate faster as soon as the temperature reaches 25°C. Temperature conditions have a direct influence on the respiratory intensity of the product, on the microbiological growth and therefore on shelf life. So when good hygiene practice procedures are implemented, preparing at 25°C±1°C reduces the shelf life of baby leaves to 3 days, that of a pineapple and mango salad to 4 days and that of grated carrot to 6 days. At 15°C (or at lower temperatures), their shelf life can be longer.