Easy method to prolong shelf life of green mango

The research was accomplished to find out an easier method for prolonging the shelf life of green mangoes. Fully mature mangoes locally called ‘Langra’ were used for overall analyses and observations. The mangoes were cut into pieces and preserved in different conditions like refrigeration, freezing, 2.0M sugar solution, mustard oil, NaCl solutions of 0.5M, 1.0M, 1.5M, 2.0M, 2.5M and 3.0M. The sensory evaluation in terms of texture and colour revealed that mango slices immersed in sugar and salt solutions, and mustard oil became spoiled by 16–20 days while the refrigerated and frozen ones spoiled respectively by 30 and 75 days. Though the observed shelf life of mango was quite longer in freezer it arose some physical changes like ice crystal formation in mango tissues which evaporated during thawing resulting in weight loss and discolouration. As the easiest method brine treatment was selected and effects of different brines on acidity and vitamin C content in green mango were observed. The acidity and vitamin C contents of the mango pieces immersed in 0.5M, 1.0M, 1.5M, 2.0M and 2.5M brines tended to zero by 80 days; the pieces were spoiled respectively after 49, 56, 63, 70, 84 days, and acidity decreasing rates were 0.05%, 0.05%, 0.04%, 0.03% and 0.02% respectively per day while the rates for vitamin C were 0.08mg/100g, 0.06mg/100g, 0.05mg/100g, 0.05mg/100g, and 0.03mg/100g per day respectively. The shelf life of green mangoes can be extended upto 80 days by cutting them into pieces followed by dripping in 2.5M NaCl solution.