Conclusion
Low-temperature (5 c)storage of fresh-cut mango prolonged the retention of desirable quality characteristics.Interestingly,coated fresh-cut mango extended shelf life and maintained sensory appearance at room temperature storage better than uncoated regardless of ethanol content detected.MAP at low-temperature storage for fresh-cut mango was also appropriate to keep good quality. Therefore, temperature is a key factor for fresh-cut mango quality.The timing of firmness loss and the extent of ethanol accumulation were consistent with the sensory determination at the end of shelf life. Mango film can function as food wrappers similar to a seaweed wrapper for sushi or as a part of packaging materials for a variety of food such as confectionery products,nuts,fresh and processed fruits substitute the synthetic packaging materials.It is suitable for the protection of dried food or refrigerated food such as frozen carrots from the weight loss and the undesirable appearance such s white spots on carrot surfaces.