Preservation of Mango Slices in Sucrose Solution with Various Concentrations

Abstract

This study was carried out to investigate the effect of sucrose solution of different concentrations on the overall quality of mango slices, packed in glass jars and stored at ambient temperature (30-35ºC) for 90 days. The treatment were T 0 (mango slices + mango juice (control) T 1 (mango slices + 20ºbrix sucrose solution) T 2 (mango slices + 30ºbrix sucrose solution) T 3 (mango slices + 40ºbrix sucrose solution) T 4 (mango slices + 50ºbrix sucrose solution) T 5 (mango slices + 60ºbrix sucrose solution). These samples were studied physicochemically for ascorbic acid content, %acidity, pH, total soluble solids (TSS), sugar-acid ratio, reducing sugar, non-reducing sugar and organolaptic evaluation. The ascorbic acid content decreased from 35.43 to 21.70 mg/100 g, Titratable acidity increased from 1.207 to 1.333%, pH decreased from 4.058 to 3.657, TSS increased from 26.60 to 31.50ºbrix, sugaracid ratio increased from 21.93 to 23.52, reducing sugar increased from 8.735 to 9.820%, non-reducing sugar decreased from 15.29 to 13.52%, during storage. In organoleptic evaluation, samples T 2 and T 3 were found the most acceptable to the panel. Statistical analysis showed that storage intervals and treatment had a significant (P<0.05) effect on physico-chemical and sensory analysis of mango slices.

Potential Application of Citrus Valencia Essential Oil (EO) on Three Mango Varieties and It Effects on the Quality Attributes of the Fruits

“…Fruits that were randomly picked from each lot for analysis, were pulp into juice using a mortar and a pestle without water addition, the juice was strained using muffin cloths to avoid fibers. A drop of the juice sample was then placed on the refractometer prism using a dropper and readings were taken in "degree Brix", and the correction factor according to the temperature difference from the standard 20 0 C added [11].…”