Do you have tips to reduce browning in fresh-cut mango?


I have issues with the mango after it was cut, washed and packaged. The mango showed brown color in some of the pieces after 2 or 3 days. Do you have some tips or recommendations?  (L.P.)


The most important factor in delaying browning of fresh-cut mango is temperature and the optimal temperature range is 2 to 5C (36 to 41F). Dipping mango cubes in anti-browning chemicals, such as 1% ascorbic acid and 1% calcium chloride, for 2-3 minutes can delay browning, but should be used as a supplement to, and not as a substitute for, good temperature management. –Adel Kader