Pak J Food Sci 2008, 18(1-4): 50-54

Processing and shelf life studies of intermediate moisture mango slices

Muhammad Kamran, M. Rauf, Khalid Jamil, Nida Saleem, Zahida Nasreen Umar and
Omer Mukhtar Tarar
Pakistan Council for Scientific and Industrial Research Laboratories Complex, Karachi
ABSTRACT
Mango fruit belonging to genus Mangifera is the most delicious of all the tropical fruits and are
available in bulk in Pakistan during summer season. Unfortunately, due to lack of storage facilities
and fruit processing and preservation technology, a large amount of the fruit is wasted. Therefore,
processing and product development of Mangoes is of extreme importance to minimize the fruit
loss during the glut season. To preserve Mangoes and extend their shelf life they are processed
through osmotic dehydration technique and can be utilized as a snack. The product Intermediate
Moisture Mango Slices (IMF) was tested by using different biochemical parameters i.e. moisture,
total soluble solids, brix, pH, acidity, reducing sugar etc. Shelf life of the product was monitored
for more than six months. Microbiological studies were also satisfactory during six months of shelf
life.
Key words: Mangifera, shelf life, snack, IMF

INTRODUCTION Mango is an excellent nutritional source,

containing many vitamins, minerals, and
Mango belongs to the genus Mangifera and
antioxidants, as well as enzymes such as
family Anacardiaceae, consisting of numerous
magneferin and lactase which aid in digestion.
species of tropical fruit trees among flowering
Fresh mangoes are susceptible to deterioration
plants. Mango (Mangifera indica L.) is one of the
during marketing and distribution channel from
important species of fruit. The fruit is relished for
initial harvesting to final consumption. The major
its succulence, exotic flavor and delicious taste.
reasons causing deterioration are physical
Mango is a rich source of carotenoids and
disorders, metabolic changes, pathological
provides high vitamin A content.
breakdowns and diseases (Tabassum, 1992).
Pakistan stands 3rd among mango growing Because of this perishability of mango fruit, it is
countries in the world. Mango has a prominent highly utilized in commercial products like
position among commercial fruits of Pakistan. It chutney, pickle, milk shakes, juice and squash
enjoys second position after citrus in Pakistan. etc. (Singh, 1960)
The Pakistani Mango is well known for its taste
For maximum utilization and enhancement of
and quality. Mangoes are mainly eaten fresh,
the shelf life of mango fruit, a process for the
but are also used in preparing squash, jam, and
production of Intermediate Moisture Mango
other preserves and sometimes canned.
Slices has been developed which can be used
Pakistan is a significant exporter of mangoes as ready to eat (RTE) snack. Sensory studies
and the third largest exporter in the world. Small were conducted to identify the efficacy of the
quantities are also used for processing of product. Dehydrated Mango Slices offer ready to
various products. Mango production is mainly eat snack food with qualities resembling fresh
centered in two regions, the Punjab and the fruit and will capture attraction in local market as
Sindh, producing 67% and 32% of the total well as abroad because of its good nutritional
production respectively. The principal varieties profile and can be eaten without any
of mangoes are Sindhri, which dominates Sindh preparation. The product can be available
production, and Chaunsa, which dominates the throughout the year and can be kept for about
production of Punjab. Commonly grown other six months at ambient temperature with moisture
varieties are Began Pali, Langra and Anwar proof storage conditions.
Ratol.

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 Pak J Food Sci 2008, 18(1-4): 50-54

MATERIALS AND METHODS 15 days interval of each month during six

months of shelf life (Figure I)
Fresh, ripe and healthy mangoes were
purchased from local market of Karachi and Biochemical Analysis:
transported to the laboratory under hygienic
The pH was determined using electronic pH
conditions. A batch of approximately 100 kg of
meter (HANNA Model No. 8314). A
raw mangoes (Chaunsa) was processed.
homogenized 10% solution of the sample was
Mangoes were peeled off and weighed and the
prepared for the determination of pH, whereas
weight of peel was taken separately. Mangoes
% Acidity was determined by titration method
were then sliced into pieces. The slices were
(AOAC, 2000). Total soluble solids were
blanched in water at 80-90°C for 1-2 minutes
measured with Abbe’s refractometer (I.S.O.
containing preservatives. This inhibits the
1993). A 10% of homogenized solution of the
deterioration of fruit in terms of texture, color and
product was prepared to determine the reducing
microbial growth. It also deactivates enzymatic
sugars following the Lane and Eynon titrimetric
activity. After blanching the slices were dipped in
method (AOAC, 2000).
sugar solution for infusion (1:1.55 H2O: sugar)
containing food preservatives, ascorbic acid and Microbiological Analysis
citric acid. The processing of mango slices requires close
After 24 hours of infusion, mango slices were supervision in order to control the quality of the
taken out of the sugar syrup and washed in product because the quality control is essential
running water for 1-2 minutes. They were then in terms of cleanliness and proper handling of
placed on wooden trays on muslin cloth. The the food product. The sample was examined for
trays were then placed in cabinet dryer at 55-60 microbiological investigation by Total Bacterial
˚C for 16 – 18 hours. After drying the product Count (TBC) method (Diliello, 1982). Then the
was cooled down and packed in polyethylene sample was subjected to tests including, E.Coli,
bags under hygienic conditions and stored at 12- coagulase-positive staphylococci, Listeria
15 ˚C. Biochemical analyses such as pH, monocytogenes detection, Bacillus cereus,
Acidity, Brix, Moisture and Reducing sugar were campylobacter and salmonella detections, using
performed along with microbiological evaluation. the guidelines for the microbiological
Shelf life studies continued for more than six examination of ready-to-eat foods (Table 2).
months. RESULTS AND DISCUSSION
Sensory Analyses
The results of the product are depicted in Figure
Sensory quality of the product was evaluated by I during six months storage time. Color, flavor
a panel consisting of ten assessors drawn from and texture were excellent and pH of the product
the laboratory staff of Food & Marine Research was measure without any dilution (AOAC, 2000).
Resources Centre of PCSIR Labs. Complex, The pH remains constant within 4.0 to 4.1 (Table
Karachi. The panelists were asked to assess the 1). Low pH is also one of the factors that
product for its color, flavor and texture. The increase the shelf life of the product (Dauthy
product was evaluated on a 09 point score i.e. 1995), (Figure II) Mostly, citric and phosphoric
9(excellent), 8(very good), 7(moderately good), acids are added to adjust the acidity of fruit
6(slightly good), 5(neither good not bad), products because of low price and sensory
4(slightly bad), 3(moderately bad), 2(very bad) compatibility (Argaiz et al., 1995) and the
and 1(extremely bad). The panelists awarded an prevention of enzymatic browning was also done
average score for each parameter. An over all by using citric acid because it inhibits polyphenol
quality score was calculated as the mean score oxidase by reducing the pH by chelating the
of all the three separate quality parameters by copper at enzyme-active site (Figure III).

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 Pak J Food Sci 2008, 18(1-4): 50-54

Table 1. Physicochemical analysis of mango slices for six months shelf life
Storage
pH Acidity (%) Reducing sugar (%) Moisture (%)
(months)

1 4.10 0.041 47.56 6.75

2 4.11 0.040 48.93 6.78

3 4.10 0.042 51.12 6.36

4 4.11 0.045 53.67 6.41

5 4.11 0.047 56.48 6.59

6 4.10 0.046 61.14 5.69

S.D 4.105 ± 0.005 0.043 ± 0.002 53.15 ± 4.62 6.43 ± 0.36

Fig. 1. Effect of storage on sensory scores for dehydrated mango slices during six months shelf life

6
Score

1
Color Flavor Texture Overall accep tability
S ensory attributes

01month 02 month 03 month 04 month 05 month 06 month

It was found that the moisture level of the Mango retained more puffiness texture then its
product remains within the range of 6-7% raw form and at ambient temperature its flavor
(Figure IV) during six months storage and this lasted longer.
moisture level causes bacterial and yeast growth
Microbiological analyses showed the absence of
to cease (Davies et al., 1976). Reducing sugar
molds and coliforms. The total bacterial counts
of the product ranges from 47 % to 48%, which
were <104cfu/g and <105cfu/g for both the level
is highly concentrated sugar product after
1 and level 2 SPC respectively, which is within
osmotic infusion whereas osmotic dehydration is
satisfactory range for a sustainable preserved
a technique, which is effective at ambient
food product (Table 2).
temperature, heat damage to color and flavor is
minimized and the high concentration of the Traditionally the preservation method for fruit
sugar surrounding the fruit prevents products is mainly the function of heat treatment
discoloration (Figure V). Osmotically dried to destroy the enzymes that could deteriorate

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Table 2. Microbiological analysis of dehydrated the fruit but in minimal processing techniques,
mango slices during six months storage blanching of fruit has an important role to reduce
Standard Plate Count Microbiological Quality
the initial microbial load by inactivating heat
(CFU per gram) sensitive microorganisms that are yeasts,
moulds, coliforms and aerobic microorganisms.
Level 1 <104 Similarly in processing of fruits, sulphites in low
Level 2 <105 amounts inhibit the non-enzymatic browning and
prevent the growth of yeasts and moulds.
Indicators
Sulphites deplete in preserved fruit products,
Escherichia coli <3 even faster and more completely than sorbates
Pathogens
(Alzamora et al., 1995; Guerrero et al., 1996).
Conclusion
Clostridium perfringens 102
It has been concluded that Dehydrated Mango
Campylobacter spp Not detected
slices prepared, remained stable during six
Salmonella spp Not detected months shelf life and can be utilized as ready to
Listeria monocytogenes Not detected eat (RTE) throughout the year as compared to
fresh fruit.

Fig II. Changes in pH of dehydrated mango slices Fig IV. Changes in % moisture of dehydrated mango
during six months of storage slices during six months storage
4.15 7

6
4.1
% Moisture
pH

5
4.05
4

4
3
1 2 3 4 5 6
1 2 3 4 5 6
Storage (months) Storage (months)

Fig III. Effect of storage on % acidity of dehydrated Fig. V. Changes in % reducing sugar of dehydrated
mango slices during six months shelf life mango slices during six months of shelf life
0.05 80
Reducing sugar (%)

0.045 60
% Acidity

0.04 40

0.035 20

0.03 0
1 2 3 4 5 6 1 2 3 4 5 6
Storage (months) Storage (months)

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Davies R, Birch GG and Parker KJ. 1976.

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