Effects of Freezedrying and Freezing on Vitamins and Sugars of Mango Pulp (‘Apple’ Cultivar): A Preliminary Comparison of Methods for Improving Sample Storage

Mango (Mangifera indica L.) fruits are highly perishable ones whose important nutrients such as vitamins and sugars quickly decrease under storage. In this study, we compared two methods of fruit pulp storage; freezing and freezedrying in order to compare total carotenoids, βcarotene, ascorbic acid (AA), titratable acidity (TTA), total soluble solid (TSS) and pH. Mean total carotenoid, βcarotene and AA of frozen pulp were 7.08±0.15 µg/g, 1.47±0.09 µg/g and 92.77±17.49 mg/100 g respectively. While freezedried pulp had 8.06±0.03 µg/g, 2.35±0.03 µg/g and 113.02±0.07 mg/100 g for total carotenoid, βcarotene and AA respectively. The total carotenoid, βcarotene and AA of fresh pulp were; 8.15 µg/g, 2.44 µg/g and 119 mg/100 g respectively. TTA, TSS and pH were; 3.01±1.01%, 9.40±1.42 °Brix and 2.97±0.19 for frozen pulp and 2.97±0.01%, 11.70±0.08 °Brix and 2.99±0.01 for freeze dried pulp respectively. TTA, TSS and pH for fresh pulp were; 4.85%, 11.90 Brix% and 3.48 respectively. All measured parameters were significantly higher (P lt;0.05) in fresh sample than in the stored pulp (frozen or freezedried). Mean total carotenoids, β carotene, AA and TSS were significantly (p lt;0.05) higher for freezedried pulp than for frozen pulp. However, mean TTA and pH did not differ between freezedried and frozen pulp. Slow decrease of AA in the freezedried pulp further suggests the method as preferred for long term storage of mango pulps.