Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.

It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh-cut mangoes with minimal effect on the visual appearance, and the first study reporting on the use of IR heat infresh-cut fruits.