Postharvest degradation of minimally processed mangoes limits the marketability of fruit. The effect of heat treatments applied to whole 'Keitt' mango fruit on physical, physiological and biochemical quality of minimally processed mangoes was studied. Whole mangoes were subjected to hot water dipping (HWD) at 46 or 50 • C for 30 or 75 min, cooled for 15 min, minimally processed and stored at 6 • C for 9 d. Sensory analysis, firmness, color, acidity, pH, total soluble solids (TSS), ascorbic acid, total carotenoids, malondialdehyde (MDA) and respiration rate (RR) were investigated. A global beneficial effect of HWD 50 • C/30 min was observed. This treatment was the only one to maintain the acceptability of fresh-cut mangoes for 6 d, the yellow color, expressed by b* value, for 9 d and the firmness for 3 d compared to the control. Moreover, HWD 50 • C/30 min increased the total carotenoids content after 3 d compared to the control. Although the ascorbic acid content decreased during storage, HWD 50 • C/30 min is the less degrading condition of the heat treatments. Lipid peroxidation, estimated by MDA content, was less important for HWD 50 • C/30 min. Finally, the RR of whole mangoes treated by HWD 50 • C/30 min was lower than in the other treatments and could be used as an indicator of product shelf-life. This study selected the HWD 50 • C/30 min as the optimal heat treatment to improve the quality of fresh-cut 'Keitt' mangoes.

International audienceThe influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbi-ological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv 'Tommy Atkins') were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w ⁄ v) dissolved in 0.5% (w ⁄ v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C