Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110012
**Division of Fruits and Horticultural Technology, IARI, New Delhi
*Corresponding author's E-mail: psureshars@gmail.com
Online published on 12 April, 2012.
Fresh mango fruits were kept at ambient conditions (25–35°C, 50–60%. RH) till 10 days and analyzed for various quality parameters. Sensory analysis was also carried out both in fresh and osmo-dehydrated slices. It was observed that 6th day after harvest was the best ripening stage for dehydration of mango slices on the basis of better firmness, optimum physiological loss in weight and better yield recovery in the finished product. Acidity, pH, ascorbic acid and β-carotene content of the both fresh and dehydrated slices were also found superior when the dehydration was done after 6th day after harvest.
Mango, ripening, β-carotene, osmo-dehydration, ascorbic acid, sensory quality
