Storage studies in dried and dehydrated raw mango slices.
Khedkar D. N., Roy S. K.
Author Affiliation: Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi 110?012, India.
: 721-730
Abstract : Sun-dried and cabinet-dried mango slices, treated with SO2 (0.5-2.5% potassium metabisulphite), and slices preserved using the traditional method in brine, were compared for quality prior to their use for chutney. Vitamin C retention in the slices was proportional to SO2 retention, whereas non-enzymatic browning was inversely proportional to SO2 retention. SO2 retention was slightly higher in cabinet-dried slices than in sun-dried slices. Chutney prepared from dried slices was rated superior to that prepared from brine-preserved slices; the latter more rapidly lost vitamin C, acids and sugars and texture. Cabinet-dried slices treated with 1.5% potassium metabisulphite gave the best chutney.