Physico-Chemical Quality Responses of Mango Chips Dried to Different Moisture Contents, Packaged and Stored for Six Months

Abstract

Fresh mango is a delicate fruit with high perishability and postharvest losses. Dried fruits are highly susceptible to mold infection and moisture reabsorption. There fruits must be packed well and stored immediately after drying to extend its shelf life. This study was thus to determine the effect of packaging methods on the quality of mango chips dried to three moisture content and stored for six months at tropical ambient condition. Mango chips (10%, 15% and 20% moisture contents) obtained from FriutProtech Consortium, Kintampo, were packed in different packages and stored for 6 months in a 3×5 factorial in completely randomized design and replicated 3 times before physico-chemical attributes were studied. Results revealed that mango chips at 10% moisture content, vacuum-packed in polypropylene and polyethylene were significantly different (p≤0.01), the driest, firmest and most crispy. They also were richest in vitamin C high in pH, highest in TSS and high in TTA. Chips at 20% moisture content in plastic pack (clamshells) were lowest in most of the measured parameters. It can be concluded that, mango chips should be dried to, at most, 15% moisture content and vacuum-packaged in polypropylene or polyethylene if they are to maintain their quality and be stored for longer periods.