Antioxidant properties, total phenolics, and quality of fresh-cut 'Tommy Atkins' mangoes as affected by different pre-treatments

► Traditional dip was compared with new treatments (infrared and sodium acid sulfate). ► Physical quality and antioxidant properties of fresh-cut (FC) mangoes were evaluated. ► Sodium acid sulfate and infrared heat treatment preserved quality of FC mango cubes. ► Antioxidant properties of FC mangoes were better preserved with the traditional dip.