Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango.

J Food Sci Technol. 2015 May;52(5):3079-85.
Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango.
Ulloa JA, González Tapia NT, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE.

Soaking of fresh cut mango fruit cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during 15 days of storage, without significantly altering color after 12 days of storage. Noni juice may be a useful for decontamination of fresh-cut fruit surfaces. (original abstract available online at https://www.ncbi.nlm.nih.gov/pubmed/25892812).