Mango Processing, Products and Nutrition - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 278

Table 15.2. Physico-chemical composition of mango pulp and canned mango juice
(fresh weight basis).

Mango Pulp 1 Mango Pulp 2 Canned Juice 1 Composition/Property

Total soluble solids (%) 12.1 14.2 − 14.5 18.5

pH value 4.65 4.0 − 4.4 4.23

Acidity (% citric acid equiv.) — 0.25 − 0.32 —

Ascorbic acid (mg/100 g) 15.56 — 5.6

Total sugars (%) 8.59 12.6 − 13.1 17.41

Reducing sugars (%) 1.47 1.9 − 2.5 1.13

Nonreducing sugars (%) 7.12 10.5 − 10.7 16.28

Carotenoids (mg/100 g) 3.95 — 1.4

Source: 1 Ragab and El-Nemr (1990); 2 Singh et al. (2000).

A comparative study was carried out on the effect of
cultivar and storage on quality of mango squash by Hus-
sain et al. (2005). Mango squash was prepared from 'Fajri,'
'Desi,' 'Ting,' 'Chonsa,' or 'Totapari' mangoes by mixing
mango pulp with sugar and water (1:1:1) and adding 0.06%
potassium metabisulfite. All the samples were hot-filled in
250-ml glass bottles and stored at 25 ◦ C for 3 months. The
squash quality was analyzed for pH, TSS, acidity, ascor-
bic acid, reducing and nonreducing sugars, and sensory
attributes of color and flavor prior to storage and at 15-day
intervals. Results of this study showed that TSS and reduc-
ing sugars and pH increased significantly during storage,
while contents of ascorbic acid and non-reducing sugars
and acidity decreased. Sensory score for color and flavor
decreased significantly during storage.
Aseptically packaged mango beverages have been popu-
lar and marketed since early 1980s. The Tetrapack system
(“brick”-type package) is the preferred packaging for shelf-
stable mango beverages. The formulation with respect to
mango pulp varies widely in aseptically packaged mango
beverages, and some are marketed as blends containing
other fruit(s) pulps. The process of aseptically packaged
mango beverages is the same as for many other similar
drinks, where a sterile product is filled into sterile packages
and hermetically sealed in a sterile environment (Occena-
Po, 2006).

motic dehydration may be used. Packaged and stored prop-
erly, dried mango products exhibit greater stability with
good nutrition. Dried mango products are intended either
for the direct consumption (dried slices, dices/cubes, mango
chips) or for use in other food formulations (mango leather,
powder). When used for culinary applications, the use of
mango leather and powder can significantly improve the
flavor and texture of the prepared products.

Mango slices/dices and chips
The general process outline for the production of dehy-
drated mango slices is shown in Fig. 15.5. The main dif-
ference between dehydrated slices, dices, and chips is the
shape and size of the product, while the rest of process-
ing steps are the same. After washing and peeling/pitting,
mangoes are sliced using stainless steel knives. Selected
pretreatments, such as dips in 40 ◦ Brix sugar, 3000 ppm
SO 2 , 0.2% ascorbic acid, and 1% citric acid are used to
preserve product color and improve product stability. Dry-
ing of pretreated slices is typically carried out in the regular
or forced-air cabinet dryers at a temperature of 60 ◦ -65 ◦ C.
In hot-air or cabinet drying of mango slices, primary fac-
tors that can influence color and water activity of slices
are air temperature and drying time (Pott et al., 2005). The
dried mango slices keep good sensory and physicochemical
quality for one year, without any sign of visible browning.

Dried mango products
Ripe mangoes are dried in the form of slices, pieces, pow-
ders, and flakes. The major objectives in drying agricultural
products are the reduction in moisture content, weight and
volume, minimizing packaging, and storage and transporta-
tion costs. Drying procedures such as sun drying, hot-air
cabinet drying, vacuum drying, tunnel dehydration, and os-

Chen et al. (2007) reported that drying method/
pretreatments had significant effect on total carotenoid
content of dried mangoes (Fig. 15.7). Soaking in sodium
bisulfate (NaHSO 3 ) prior to freeze-drying gave the highest
yield of total carotenoids (68.81 μ g/g), followed by soaking
in ascorbic acid (55.98 μ g/g) before freeze-drying, soak-
ing in ascorbic acid (43.32 μ g/g) or NaHSO 3 (42.30 μ g/g)