Abstract. The marketable period of fresh-cut ‘Tommy Atkins’ and ‘Kent’ mango cubes
was 3 to 5 days at 10 °C and 5 to 8 days at 5 °C. The marketable period was extended by
1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2
(balance N2) atmospheres, depending on cultivar and temperature. Variations in texture
(shear force), pH, and soluble solids were greater among cubes from different mango lots
than among cubes held at different temperatures or atmospheres. Yeast count increased
more with time than did the total mesophilic aerobic count, and the increase was less
under controlled atmosphere (CA) than in air at 10 °C. The CA was beneficial in
maintaining quality of the cubes; however, low temperature was more effective than CA.