Processing and conservation of mango by combined methods.
Pina M. G. M., Maia G. A., Souza Filho M. de S. M. de, Figueiredo R. W. de, Monteiro J. C. S.
Revista Brasileira de Fruticultura 25 : 63-66
Abstract : The use of combined methods for conservation of mango pieces was studied. Physicochemical, microbiological and sensorial stability of mango pieces was achieved by blanching with saturated vapour for 2 mins, adjusting water activity to 0.97, pH to 3.6, and addition of 600 p.p.m. ascorbic acid, 1000 p.p.m. sodium benzoate and 600-900 p.p.m. sulfite dioxide. Accentuated loss of sulfur dioxide (about 60%) was observed and time of storage influenced the total loss of vitamin C. The microbial count had decreased after storage for 4 months. Mango preserved by combined methods had good acceptability.