Evaluation of Mango Pulp Processing: Sensory Acceptance and Storage Stability

2025-07-01T07:46:51+00:00

Mango ( Mangifera indica L.) is a highly valued tropical fruit, but its seasonal availability and high perishability necessitate effective processing methods to reduce post-harvest losses and extend its market life. This study aimed to develop a suitable method for mango pulp production, evaluate its sensory acceptability, and assess its storability over time. Fresh, ripe mangoes were processed into pulp, which was then subjected to heat treatment and packaged in sterile containers. Physico-chemical properties (pH, titratable acidity, total soluble solids, ascorbic acid, color, and total phenols), microbiological stability, and sensory attributes (color, aroma, taste, texture, overall acceptability) were monitored during ambient storage. The results indicated that the processing method yielded a high-quality pulp with favorable initial sensory characteristics. Throughout the storage period, changes in physico-chemical parameters were observed, particularly a decrease in ascorbic acid and subtle shifts in color, while microbiological safety was maintained. Sensory evaluation revealed a gradual decline in overall acceptability, primarily due to changes in aroma and taste, though the pulp remained acceptable for a significant duration. This study demonstrates the feasibility of producing shelf-stable mango pulp, offering a viable solution for value addition and year-round availability of this popular fruit..

The American Journal of Horticulture and Floriculture Research

Evaluation of Mango Pulp Processing: Sensory Acceptance and Storage Stability