Effect of ripening stages on quality of dehydrated ripe mango slices.

摘要

Unripe, fully mature mango cv. Dashehari fruits purchased from a New Delhi market were washed, dried, wrapped in newspaper, packed in plastic crates and ripened at room temperature (33-35.5degC). Fruits were removed at 2-day intervals for the preparation of dried slices. The best results were obtained when slices were prepared 6 days after harvest. The ripened slices were treated with 70degBrix sugar solution and heated for 2 min at 90deg before drying in a cabinet drier at 57+-2deg. The addition of sugar to the slices improved the solid content and chewing characteristics. The dehydrated ripe mango slices contained 18.70% reducing sugars, 60.23% total sugars and 42.03% sucrose.