Journal de Food : microbiologie, sécurité et hygiène
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Preservation of Mango Slices in Sucrose Solution with Various Concentrations

Shehzad Khan, Wajahat Ali, Tariq Kamal, Muhammad Usman Khan and Saleem Gul

This study was carried out to investigate the effect of sucrose solution of different concentrations on the overall quality of mango slices, packed in glass jars and stored at ambient temperature (30-35ºC) for 90 days. The treatment were T0 (mango slices + mango juice (control) T1 (mango slices + 20ºbrix sucrose solution) T2 (mango slices + 30%brix sucrose solution) T3 (mango slices + 40ºbrix sucrose solution) T4 (mango slices + 50ºbrix sucrose solution) T5 (mango slices + 60ºbrix sucrose solution). These samples were studied physicochemically for ascorbic acid content, %acidity, pH, total soluble solids (TSS), sugar-acid ratio, reducing sugar, non-reducing sugar and organolaptic evaluation. The ascorbic acid content decreased from 35.43 to 21.70 mg/100 g, Titratable acidity increased from 1.207 to 1.333%, pH decreased from 4.058 to 3.657, TSS increased from 26.60 to 31.50ºbrix, sugaracid ratio increased from 21.93 to 23.52, reducing sugar increased from 8.735 to 9.820%, non-reducing sugar decreased from 15.29 to 13.52%, during storage. In organoleptic evaluation, samples T2 and T3 were found the most acceptable to the panel. Statistical analysis showed that storage intervals and treatment had a significant (P<0.05) effect on physico–chemical and sensory analysis of mango slices.