Influence of cultivar and ripeness stage at the time of fresh-cut processing on instrumental and sensory qualities of fresh-cut mangos

• The fresh-cut ‘Kent’ mango was more desirable than the ‘Tommy Atkins’ mango.
• The optimal ripeness is 35 N for ‘Kent’ and 25 N for ‘Tommy Atkins’ mangos.
• L* and firmness could predict the textural qualities of ‘Tommy Atkins’ mango.
• a*/b* and firmness could predict the visual and taste qualities of ‘Kent’ mango.
• SSC and SSC/TA were not good predictors for sweetness.

Mango cultivar and ripeness stage at the time of cutting are important factors that consequently affect the quality of the fresh-cut mango product. In this study, physico-chemical and sensory qualities were measured instrumentally, with sensory descriptive analysis, and by consumer acceptance tests. All tests were performed on fresh-cut ‘Kent’ and ‘Tommy Atkins’ mangos from different initial ripeness stages (45 N, 35 N, and 25 N). Instrumental quality parameters (color, firmness, soluble solids, titratable acidity) and sensory descriptive analysis were assessed periodically during 9 days of storage at 5 °C. During storage, the sensory profile of fresh-cut ‘Kent’ mango was predominant in fruity aroma, overall aroma intensity and orange flesh color, whereas fresh-cut ‘Tommy Atkins’ had less aroma and orange flesh color, but had greater edge sharpness, edge fibrousness, moist and glossy appearance and fibrous texture. Fresh-cut mango consumers found the ‘Kent’ cultivar more desirable than ‘Tommy Atkins’. The initial ripeness stage of 35 N for ‘Kent’ mango and 25 N for ‘Tommy Atkins’ mango were optimal ripeness stages for fresh-cut mango in terms of handling, visual quality, and quality maintenance during storage, and were also well received by consumers. The a*/b* value and instrumental firmness of ‘Kent’ mango were correlated well with edge sharpness, sensory hue, and tartness. In addition, the L* value and instrumental firmness of fresh-cut ‘Tommy Atkins’ mango were demonstrated to be useful predictors for the texture attributes, including melting, slipperiness, chewiness and firmness. Interestingly, SSC and SSC/TA were not good predictors of sensory sweetness.