since the popularity of fresh-cut fruits and vegetables has increased lately, due to the convenience and quality aspects, chemical modifications were investigated, in addition to sensory and microbiological aspects of fresh-cut the 'tommy atkins' mangoes were treated with 1% citric acid, 1% ascorbic acid and 1% calcium chloride stored under active modified atmospheres (5% o2 + 5% co2) and refrigerated for 12 days. the following analyses were done: titratable acidity, ph, total soluble solids, total soluble sugars, c vitamin, sensory analysis (taste) and microbiological analyses (filamentous fungus and yeast counting and coliforms at 35 e 45oc). it was concluded that the treatments with 1% citric acid, 1% ascorbic acid and 1% cacl2 didn't influence the shelf-life of the fresh-cut 'tommy atkins' mangoes. according to the sensory and microbiological analyses the useful life is 12 days at 5oc.
