Determination of drying method and fruit maturity in preparing chips of mango cv. Arumanis.
Suhardjo Y., Santoso P.
Author Affiliation: Karangploso Assessment Institute of Agriculture Technology, P.O. Box 188, Malang 65101, East Java, Indonesia.
: 515-521
Abstract : The effect of drying method (electric drier at 60, 70, 80 and 90°C, modified oven, sunshine) and fruit maturity (75, 80, 85, 90 and 95 days after full bloom (DAF)) on the quality of chips produced from off-grade mango cv. Arumanis fruits (grown in Indonesia) were investigated. Chips were evaluated for quality (colour, taste and crispness) after 2 weeks in storage. Drying method influenced colour, taste and quality, with the best quality chips produced after drying in an electric drier at 80°C. Fruit maturity influenced chip colour and taste, with the best quality chips produced from 85 DAF fruits.