Subscribe Now Subscribe Today
Research Article

Preservation of Mango Fruit (Mangifera indica, L.) Slices in Darfur

Omer Khidir Ahmed and Soad El-Tayeb Ahmed
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Sun drying of 'Kitchiner', 'Alphonse' and 'Dibsha' mango (Mangifera indica, L.) cultivars grown in Darfur, Sudan was conducted to enhance durability, utilization of mango fruits and to reduce the cost of transportation and storage. Slices were soaked in cane-sugar, lime-juice and sodium chloride. Moisture content, pH, titratable acidity, total soluble solids and ascorbic acid were measured initially and every three months. After six months, sensory acceptance of dried slices was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Sugar and lime-juice were found good soaking solutions. Treated slices retained 53-78% of their original ascorbic acid after six months of storage. Panel test showed that dried slices of 'Kitchiner' were the most acceptable. Cane treated samples gave higher scores than lime or salt treated samples based on colour, flavour, taste and texture and is suggested as preservative material for mango slices.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

Omer Khidir Ahmed and Soad El-Tayeb Ahmed, 2012. Preservation of Mango Fruit (Mangifera indica, L.) Slices in Darfur. Pakistan Journal of Nutrition, 11: 681-688.

DOI: 10.3923/pjn.2012.681.688


1:  Abdelgader, M.O. and I.A. Ismail, 2011. Application of gum arabic for coating of dried mango slices. Pak. J. Nutr., 10: 457-462.
CrossRef  |  Direct Link  |  

2:  Alakali, J.S., C.C. Ariahu and N.N. Nkpa, 2006. Kinetics of osmotic dehydration of mango. J. Food Process. Preservat., 30: 597-607.
CrossRef  |  Direct Link  |  

3:  Awad, I., A. Rahman and S.H. Hamed, 1989. Technical report on dehydrated mango slices. Annual Report, FRC, Shambat, Sudan.

4:  Azoubel, P.M. and F.O. da Silva, 2008. Optimisation of osmotic dehydration of 'Tommy Atkins' mango fruit. Int. J. Food Sci. Technol., 43: 1276-1280.
CrossRef  |  

5:  Barreto, J.C., M.T. Trevisan, W.E. Hull, G. Erben and E.S. de Brito et al., 2008. Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves and peel of mango (Mangifera indica L.). J. Agric. Food Chem., 56: 5599-5610.
CrossRef  |  

6:  Bernardi, S., R.B. Bodini, B. Marcatti, R.R. Petrus and C.S. Favaro-Trindade, 2009. Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose. Sci. Agric. (Piracicaba, Brazil), 66: 40-43.
Direct Link  |  

7:  Bolin, H.R. and R.J. Steele, 1987. Nonenzymatic browning in dried apples during storage. J. Food Sci., 52: 1654-1657.
CrossRef  |  

8:  Daud, N.H., C.S. Aung, A.K. Hewavitharana, A.S. Wilkinson and J.T. Pierson et al., 2010. Mango extracts and the mango component mangiferin promote endothelial cell migration. J. Agric. Food Chem., 58: 5181-5186.
PubMed  |  

9:  Desrosier, N.W. and J.N. Desrosier, 1977. The Technology of Food Preservation. AVI Publishing Company Inc., Westport, CT., Pages: 418.

10:  El Mahdi, M.O. and S.A. El Awad, 1984. The performance of mango in the Sudan. Acta Hortic., 143: 221-229.
Direct Link  |  

11:  Gujral, H.S. and G. Khanna, 2002. Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather. J. Food Eng., 55: 343-348.
CrossRef  |  Direct Link  |  

12:  Hakkim, F.L., Mathiraj, M.M. Essa, G. Arivazhagan, N. Guizani and H. Song, 2012. Evaluation of food protective property of five natural products using fresh-cut apple slice model. Pak. J. Biol. Sci., 15: 10-18.
CrossRef  |  Direct Link  |  

13:  Hawkes, J. and J.M. Flink, 1978. Osmotic concentration of fruit slices prior to freeze dehydration. J. Food Process. Preserv., 2: 265-284.
Direct Link  |  

14:  Madamba, P.S. and R.I. Lopez, 2006. Optimization of the osmotic dehydration of mango (Mangifera indica L.) slices. Drying Technol.: Int. J., 20: 1227-1242.
CrossRef  |  

15:  Moy, J.H., N.B.H. Lau and A.M. Dollar, 2007. Effects of sucrose and acids on Osmovac-dehydration of tropical fruits. J. Food Proc. Preserv., 2: 131-135.
CrossRef  |  

16:  Njoku, P.C., A.A. Ayuk and C.V. Okoye, 2011. Temperature effects on vitamin C content in citrus fruits. Pak. J. Nutr., 10: 1168-1169.
CrossRef  |  Direct Link  |  

17:  Olli, D., Y.F. Lozano and G.M. Brillouet, 1996. Isolation and characterization of (Mangifera indica L.) soluble poly sucrids and insoluble cell wall material of the pulp from four mango cultivars. J. Agric. Food Chem., 44: 2658-2662.

18:  Pott, I., S. Neidhart, W. Muhlbauer and R. Carle, 2005. Quality improvement of non-sulphited mango slices by drying at high temperatures. Innov. Food Sci. Emerg. Technol., 6: 412-419.
CrossRef  |  

19:  Rangama, S., 1979. Manual of Analysis of Fruits and Vegitable Products. Tata Mc Graw-Hill Publishing Co. Ltd., New Delhi, India.

20:  Ruck, J.A., 1963. Chemical Method for Analysis of Fruit and Vegetable Products. Research Branch, Department of Agriculture, Canada.

21:  Sablani, S.S. and M.S. Rahman, 2003. Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango. Food Res. Int., 36: 65-71.
CrossRef  |  

22:  Saeed, A.R., A.H. Khattab and A.H. El Tinay, 1975. Some physical and chemical factors influencing quality of mango fruit and nectar. II. Effect of harvest maturity on quality of mango nectar. Sudan J. Food Sci. Technol., 7: 18-27.
Direct Link  |  

23:  Schieber, A., N. Berardini and R. Carle, 2003. Identification of flavonol and xanthone glycosides from mango (Mangifera indica L. Cv. “Tommy Atkins”) peels by high-performance liquid chromatography-electrospray ionization mass spectrometry. J. Agric. Food Chem., 51: 5006-5011.
CrossRef  |  Direct Link  |  

24:  Tedjo, W., K.A. Taiwo, M.N. Eshtiaghi and D. Knorr, 2002. Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos. J. Food Eng., 53: 133-142.
CrossRef  |  

25:  Torres, J.D., P. Talens, I. Escriche and A. Chiralt, 2006. Influence of process conditions on mechanical properties of osmotically dehydrated mango. J. Food Eng., 74: 240-246.
CrossRef  |  

26:  Torres, J.D., P. Talens, J.M. Carot, A. Chiralt and I. Escriche, 2007. Volatile profile of mango (Mangifera indica L.), as affected by osmotic dehydration. Food Chem., 101: 219-228.
CrossRef  |  

27:  Uzuegbu, J.O. and C. Ukeka, 1987. Osmotic dehydration as a method preserving fruits to minimize ascorbic acid. J. Sci. Food Agric., 1: 187-188.

©  2020 Science Alert. All Rights Reserved