Quality of osmo- vac dehydrated ripe mango slices influenced by packaging material and storage temperature

Abstract

Study presents preparation of quality osmo-vac dehydrated mango slices from firm and ripe Amrapali mango. Slices were prepared after peeling and cutting mango into slices followed by dehydration in vacuum drier at 40±2°C with an atmospheric pressure of 640 mmHg. Among three packaging materials (200 gauge HDPE, 260 gauge ALPE and 250 gauge COEX), 250 gauge COEX nitrogen packed followed by storage at low temperature (7±1°C) was found to be best for packing conditions judged at 6 months of storage. It retained higher ²- carotene, ascorbic acid, sugar, rehydration ratio, sensory score and less moisture and non-enzymatic browning (NEB) in the product after 6 months.