ISHS Acta Horticulturae 231: II International Symposium on Mango
STORAGE STUDIES IN DRIED AND DEHYDRATED RAW MANGO SLICES |
| Authors: | D.N. Khedkar, S.K. Roy |
| Abstract:
During storage, the cabinet dried and sulphited slices had better retention of SO2 and ascorbic acid, and less browning as compared to sun-dried and control lots. A progressive decrease in SO2, vitamin C and acidity, and increase in both reducing and total sugars was noticed. In case of brined slices, considerable leaching losses in acidity, sugars and ascorbic acid were observed during storage. Vitamin C completely disappeared after 3 months of storage. After 6 months storage period, the brined slices could not stand cooking and disintegration was evident. The chutney prepared from the cabinet dried as well as sun-dried slices had better overall organoleptic score compared to the chutney prepared from brined ones. This was mainly because of the better retention of texture of the dried slices during cooking. Among different SO2 levels, slices treated with 1.5 per cent KMS for 30 minutes and dried in cabinet drier, had given maximum organoleptic score. | |
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