Effect of some pretreatments before drying on microbial load and sensory acceptability of dried mango slices during storage periods

Abstract

The present study was conducted to assess the effect of some pretreatments, and drying methods on the microbial loads, and sensory acceptability of dried mango slices during storage periods. Four pretreatments (lemon juice, salt solution dips, hot water blanching, and control) and four drying methods (solar, tray, freeze, and fluidized bed drying) were considered and arranged in factorial experimental design. The microbial loads and sensorial acceptance of dried mango slices during storage times were evaluated. The result showed that the pretreatments and drying methods exhibited significant effects on the microbial load and sensory acceptance of the dried mango slices during storage periods. It could be inferred that the total plate count of dried mango slices ranged from 1.4 × 10² to 9.6 × 10³ CFU/g while yeast and mould were 4.2 × 10¹ to 8.2 × 10¹ CFU/g during storage periods; it could be concluded that drying of the mango slices with those pretreatments and drying methods assured the microbial safety of the product for storage periods of 90 days. Generally, the overall acceptance of dried mango slice was good during three months of storage periods on the 7-point Hedonic scale, these indicate that the slices made from mangoes would be accepted when introduced into the market.

Keywords:

• mango drying
• microbial load
• pretreatments
• sensory properties
• storage periods

PUBLIC INTEREST STATEMENT

Mango fruit is one of the most common nutritionally rich fruits with a unique flavour, scent, taste and health-promoting qualities, which makes it plentiful among new functional foods, also labelled as a super fruit. It is rich in pre-biotic dietary fibre, vitamins, minerals, and antioxidants. It has been found to protect against colon, breast, leukaemia and prostate cancers according to the new studies. However, like other fresh fruits, mango has high water content which makes it highly perishable. Considering the incessant rise of losses, searching for less expensive post-harvest technologies are very important. Drying mangoes is an ideal value-added opportunity for processors in many developing countries. The results of the present study demonstrated that it is possible to get acceptable dried mango slices with the shelf life of up to three months. Therefore, drying could be indeed contributed to reducing the postharvest losses and realized effectively for the preparation of dried mango slices that have low microbial load and better sensory properties.

Competing interest

The authors declare no competing interests.

Acknowledgements

Firstly, the author is thankful to the Department of Food Process Engineering and Biology of Wolkite University. The author also thank Addis Ababa Science and Technology University.

Data availability

The data used to support the findings of this study are available from the corresponding author upon request.

Additional information

Funding

Ministry of Education (Wolkite University).

Notes on contributors

Belay Dereje

Belay Dereje is a lecturer and researcher in the Department of Food Process Engineering at Wolkite University, Ethiopia. His key research areas are on drying technology, new product development and food safety.

Solomon Abera

Solomon Abera is an assistant professor in the Department of Food Technology and Process Engineering, and Food Science and Postharvest Technology, Haramaya University, Ethiopia. He has a great aspiration to work in the research area of agro-food engineering.