Assessment of physicochemical parameters, and antioxidant properties of mango concentrate during different storage intervals

Figures & data

Table 1. Treatment Plan of Different Types of Preservatives.

Preservatives		Na-Benzoates (%)			Citric Acid (%)			Potassium Sorbate (%)
Days	T1	T2	T3	T4	T5	T6	T7	T8	T9	T10
0	0	0.1	0.2	0.5	0.1	0.2	0.5	0.1	0.2	0.5
15	0	0.1	0.2	0.5	0.1	0.2	0.5	0.1	0.2	0.5
30	0	0.1	0.2	0.5	0.1	0.2	0.5	0.1	0.2	0.5
45	0	0.1	0.2	0.5	0.1	0.2	0.5	0.1	0.2	0.5
60	0	0.1	0.2	0.5	0.1	0.2	0.5	0.1	0.2	0.5

Table 2. Effect of preservation methods on viscosity (cP) and total sugars (%) of mango concentrate during storage.

	Viscosity						Total Sugars
	0 day	15 days	30 days	45 days	60 days	Mean	0 day	15 days	30 days	45 days	60 days	Mean
T1	43.7 ± 0.5x	46.4 ± 0.1mno	48.5 ± 0.4hi	50.3 ± 0.3cde	52.1 ± 0.6a	48.2A	49.6 ± 0.20pq	51.9 ± 0.30ij	54.6 ± 0.21cd	55.5 ± 0.20b	57.0 ± 0.26a	53.7A
T2	43.9 ± 0.9vwx	45.7 ± 0.2op	47.3 ± 0.2kl	49.6 ± 0.5ef	50.9 ± 0.6bc	47.5B	49.4 ± 0.10pq	50.9 ± 0.46lm	53.2 ± 0.49efg	54.6 ± 0.30cd	55.8 ± 0.10b	52.8B
T3	44.5 ± 0.4rstuv	45.4 ± 0.2pq	47.1 ± 0.7klm	49.1 ± 0.7fgh	50.6 ± 0.6c	47.4B	49.3 ± 0.10pq	50.7 ± 0.42lm	53.6 ± 0.25e	54.4 ± 0.26d	55.4 ± 0.15b	52.7C
T4	44.1 ± 0.8uvwx	45.2 ± 0.1pqr	47.0 ± 0.3klmn	48.8 ± 0.4ghi	49.8 ± 0.5def	47.0B	49.4 ± 0.26pq	50.4 ± 0.20mn	52.5 ± 0.15hi	54.5 ± 0.21d	55.2 ± 0.10bc	52.4E
T5	43.9 ± 0.5vwx	45.2 ± 0.5pqrs	46.7 ± 0.4lmn	47.5 ± 0.4k	48.8 ± 0.3ghi	46.4C	49.4 ± 0.15pq	50.6 ± 0.15lm	52.6 ± 0.21fgh	53.6 ± 0.32e	54.5 ± 0.32d	52.1F
T6	44.4 ± 0.7tuvw	45.2 ± 0.6pqrs	46.6 ± 0.2lmn	46.3 ± 0.8no	48.2 ± 0.4ij	46.2C	49.3 ± 0.21pq	50.3 ± 0.15mno	51.6 ± 0.21jk	52.6 ± 0.25gh	53.3 ± 0.21e	51.4 G
T7	44.1 ± 0.4uvwx	44.5 ± 0.2rstuv	44.8 ± 0.2qrstu	44.9 ± 0.2pqrs	45.5 ± 0.4pq	44.8D	49.3 ± 0.26pq	49.4 ± 0.21nop	50.6 ± 0.25lm	51.3 ± 0.17j	52.1 ± 0.59kl	50.5 H
T8	43.7 ± 0.6wx	45.3 ± 0.4pq	47.5 ± 0.3jk	49.4 ± 0.2fq	51.6 ± 0.2ab	47.6B	49.3 ± 0.21op	50.7 ± 0.15 lm	53.4 ± 0.55e	54.3 ± 0.15d	55.8 ± 0.15b	52.7C
T9	44.2 ± 0.5tuvwx	45.2 ± 0.2pqrs	47.3 ± 0.7kl	48.6 ± 0.4hi	50.9 ± 0.7bc	47.3B	49.1 ± 0.15q	50.6 ± 0.31lm	53.4 ± 0.25e	54.6 ± 0.25d	55.7 ± 0.17b	52.7C
T10	44.3 ± 0.4tuvwx	45.0 ± 0.6pqrst	46.8 ± 0.4klmn	48.5 ± 0.5hi	50.4 ± 0.3cd	47.0B	49.3 ± 0.25pq	50.4 ± 0.25mno	53.2 ± 0.45ef	54.5 ± 0.49d	55.5 ± 0.15b	52.6D
Mean	44.1 E	45.3 D	47.0 C	48.3 B	49.9 A		49.3 E	50.6 D	52.9 C	54.0 B	55.0 A

T₁ Control, T₂ Sodium Benzoate 0.1% T₃ Sodium Benzoate 0.2% = T₄ Sodium Benzoate 0.5% = T₅ Potassium Sorbate 0.1%, T₆ Potassium Sorbate 0.2%, T₇ Potassium Sorbate 0.5%, T₈ Citric Acid 0.1%, T₉ Citric Acid 0.2%, T₁₀ Citric Acid 0.5%. a-x – means followed by different lowercase letters in the same column indicate significant differences (p < .05) between storage days, A-H – different uppercase letters in the same column indicate significant differences (p < .05) between the mean of the samples and in the same row indicate significant differences (p < .05) between the mean of the storage days values.

Table 3. Effect of preservation methods on Reducing sugars (%) and Non-Reducing sugars (%) of mango concentrate during storage.

	Reducing Sugars							Non-reducing Sugars
	0 day		15 days	30 days	45 days	60 days	Mean	0 day	15 days	30 days	45 days	60 days	Mean
T1	26.7 ± 0.20q		28.0 ± 0.17c	29.4 ± 0.12ef	30.5 ± 0.35b	31.7 ± 0.15a	29.3A	22.6 ± 0.23tu	23.9 ± 0.17lmn	25.2 ± 0.10ef	26.5 ± 0.67b	27.1 ± 0.35a	25.1A
T2	26.5 ± 0.54qrs		27.3 ± 0.35no	28.7 ± 0.23hij	29.4 ± 0.15ef	30.1 ± 0.06bc	28.4B	22.9 ± 0.63rst	23.3 ± 0.32pqr	24.7 ± 0.15gh	25.4 ± 0.25cdef	25.7 ± 0.06c	24.4B
T3	26.3 ± 0.30rs		27.5 ± 0.26mno	28.6 ± 0.15hij	29.3 ± 0.15f	29.9 ± 0.06cd	28.3C	22.8 ± 0.40t	23.5 ± 0.23opq	24.5 ± 0.15hijk	25.3 ± 0.26def	25.5 ± 0.10cdef	24.3C
T4	26.3 ± 0.21rs		27.2 ± 0.10op	28.3 ± 0.10jk	29.4 ± 0.12ef	29.8 ± 0.06cde	28.2D	22.2 ± 0.38u	23.2 ± 0.10qrs	24.1 ± 0.06klm	25.1 ± 0.06fg	25.4 ± 0.06cdef	24.0D
T5	26.8 ± 0.60pq		27.3 ± 0.10no	28.5 ± 0.35hij	28.9 ± 0.20gh	29.4 ± 0.15ef	28.2D	22.6 ± 0.64u	23.3 ± 0.06pqr	24.2 ± 0.06ijkl	24.7 ± 0.15hi	25.1 ± 0.17fg	24.0D
T6	26.6 ± 0.55qr		27.1 ± 0.06op	27.7 ± 0.25lmn	28.4 ± 0.15ijk	28.7 ± 0.10hij	27.7E	22.7 ± 0.37t	23.2 ± 0.10qrs	23.8 ± 0.10mno	24.2 ± 0.10jkl	24.6 ± 0.12hi	23.7E
T7	26.1 ± 0.40s		26.6 ± 0.12qr	27.3 ± 0.10no	27.7 ± 0.12lmn	27.8 ± 0.32lm	27.1F	22.7 ± 0.21t	22.8 ± 0.10st	23.3 ± 0.15pqr	23.6 ± 0.06nop	24.2 ± 0.06klm	23.3F
T8	26.2 ± 0.54rs		27.3 ± 0.15no	28.8 ± 0.30h	29.4 ± 0.10ef	30.0 ± 0.12c	28.3C	22.7 ± 0.06t	23.3 ± 0.25pqr	24.5 ± 0.25hijk	25.7 ± 0.15cd	25.5 ± 0.00cdef	24.3C
T9	26.5 ± 0.60qrs		27.3 ± 0.21no	28.8 ± 0.15hi	29.4 ± 0.10ef	29.9 ± 0.15c	28.4B	22.6 ± 0.45tu	23.4 ± 0.21opq	24.6 ± 0.10hij	25.2 ± 0.10ef	25.6 ± 0.15cde	24.3C
T10	26.4 ± 0.40qrs		27.6 ± 0.31lmn	28.7 ± 0.20hij	29.2 ± 0.15fg	29.5 ± 0.17c	28.3C	22.6 ± 0.50tu	23.6 ± 0.30nop	24.5 ± 0.25hijk	25.1 ± 0.25fg	25.7 ± 0.06c	24.3C
Mean		26.4 E	27.3 D	28.5 C	29.2 B	29.7 A		22.6 E	23.4 D	24.4 C	25.1 B	25.4 A

T₁ Control, T₂ Sodium Benzoate 0.1% T₃ Sodium Benzoate 0.2% = T₄ Sodium Benzoate 0.5% = T₅ Potassium Sorbate 0.1%, T₆ Potassium Sorbate 0.2%, T₇ Potassium Sorbate 0.5%, T₈ Citric Acid 0.1%, T₉ Citric Acid 0.2%, T₁₀ Citric Acid 0.5%. a-s – means followed by different lowercase letters in the same column indicate significant differences (p < .05) between storage days, A-E – different uppercase letters in the same column indicate significant differences (p < .05) between the mean of the samples and in the same row indicate significant differences (p < .05) between the mean of the storage days values.

Table 4. Effect of preservation methods on TSS and Moisture contents (%) of mango concentrate during storage.

	Total Soluble Solids							Moisture contents
	0 day		15 days	30 days	45 days	60 days	Mean	0 day	15 days	30 days	45 days	60 days	Mean
T1	49.9 ± 0.15wx		51.7 ± 0.10mno	53.3 ± 0.21g	54.5 ± 0.15bc	55.7 ± 0.15a	53.1A	43.4 ± 1.01abc	41.9 ± 1.14efgh	39.8 ± 0.71mn	36.8 ± 0.71qrstu	34.9 ± 0.57v	39.4F
T2	49.7 ± 0.06xy		50.9 ± 0.45rs	52.3 ± 0.06jk	53.5 ± 0.21efg	54.5 ± 0.21bc	52.2 B	43.1 ± 0.61abcd	42.7 ± 0.40bcdef	39.6 ± 0.61mn	36.9 ± 0.46pqr	35.4 ± 0.82v	39.5E
T3	49.7 ± 0.10xy		50.5 ± 0.20tu	52.6 ± 0.15hij	53.4 ± 0.15efg	54.4 ± 0.15c	52.2 B	42.4 ± 0.50cdefg	40.6 ± 0.50ijklm	39.1 ± 0.81no	37.2 ± 0.67pqrst	35.1 ± 0.44v	38.9 H
T4	48.9 ± 0.20a		50.4 ± 0.20tuv	51.6 ± 0.10no	52.4 ± 0.21ij	53.4 ± 0.12fg	51.4 E	42.4 ± 1.11cdefg	41.7 ± 0.96fghi	39.3 ± 0.76no	37.1 ± 0.59pqr	35.8 ± 0.26tuv	39.3 G
T5	49.8 ± 0.12x		50.4 ± 0.15tuv	51.2 ± 0.15pqr	52.3 ± 0.12jk	53.4 ± 0.25fg	51.5 D	43.4 ± 0.95abc	42.0 ± 0.26defgh	39.8 ± 0.59mn	37.4 ± 0.55pqrst	35.9 ± 0.32stuv	39.7D
T6	49.7 ± 0.10xy		50.1 ± 0.35vw	50.9 ± 0.31qrs	52.1 ± 0.17kl	53.2 ± 0.21g	51.2 F	43.1 ± 0.76abcde	41.9 ± 0.59efgh	40.0 ± 1.47jklmn	38.3 ± 0.55op	37.2 ± 0.59pqrs	40.1C
T7	49.4 ± 0.45yz		49.8 ± 0.31x	50.5 ± 0.32tu	51.2 ± 0.21pq	52.0 ± 0.10lm	50.6 G	42.0 ± 0.50defgh	41.9 ± 0.67efgh	41.1 ± 0.60hijk	39.9 ± 1.93lmn	39.9 ± 0.20klm	41.0A
T8	49.6 ± 0.15xyz		51.4 ± 0.20op	52.6 ± 0.15hij	53.7 ± 0.15e	54.8 ± 0.10b	52.5 B	43.8 ± 0.46ab	41.3 ± 1.21ghij	39.4 ± 0.55mno	37.3 ± 0.55pqr	35.8 ± 0.57uv	39.5E
T9	49.6 ± 0.12xyz		50.7 ± 0.20st	52.7 ± 0.10hi	53.7 ± 0.20ef	54.5 ± 0.10bc	52.2 B	43.2 ± 1.52abcd	41.2 ± 1.22ghijk	39.3 ± 0.68no	37.4 ± 0.52pqr	36.2 ± 0.95rstuv	39.5E
T10	49.3 ± 0.25z		50.3 ± 0.12uv	51.8 ± 0.10lmn	52.9 ± 0.15h	54.1 ± 0.20d	51.7C	44.3 ± 0.58a	43.0 ± 0.59abcde	40.0 ± 0.47klmn	37.8 ± 0.75pq	35.9 ± 0.62stuv	40.2B
Mean		49.6 E	50.6 D	52.0 C	53.0 B	54.0 A		43.1 A	41.8 B	39.7 C	37.6 D	36.2 E

T₁ Control, T₂ Sodium Benzoate 0.1% T₃ Sodium Benzoate 0.2% = T₄ Sodium Benzoate 0.5% = T₅ Potassium Sorbate 0.1%, T₆ Potassium Sorbate 0.2%, T₇ Potassium Sorbate 0.5%, T₈ Citric Acid 0.1%, T₉ Citric Acid 0.2%, T₁₀ Citric Acid 0.5%. a-z – means followed by different lowercase letters in the same column indicate significant differences (p < .05) between storage days, A-H – different uppercase letters in the same column indicate significant differences (p < .05) between the mean of the samples and in the same row indicate significant differences (p < .05) between the mean of the storage days values.

Table 5. Effect of preservation methods on pH and Titratable acidity (%) of mango concentrate during storage.

	pH						Titratable Acidity
	0 day	15 days	30 days	45 days	60 days	Mean	0 day	15 days	30 days	45 days	60 days	Mean
T1	5.50 ± 0.01a	5.42 ± 0.01b	5.16 ± 0.01p	4.93 ± 0.03u	4.73 ± 0.01wx	5.15 B	0.54 ± 0.01uv	0.57 ± 0.01qr	0.62 ± 0.01ik	0.68 ± 0.01g	0.79 ± 0.01a	0.64 D
T2	5.40 ± 0.01bc	5.34 ± 0.01ef	5.20 ± 0.01no	5.05 ± 0.01s	4.99 ± 0.01t	5.20 A	0.54 ± 0.03uv	0.57 ± 0.01qr	0.60 ± 0.01no	0.63 ± 0.01jk	0.68 ± 0.01q	0.60 E
T3	5.40 ± 0.01b	5.36 ± 0.01de	5.25 ± 0.01jkl	5.17 ± 0.01p	5.04 ± 0.01s	5.24 A	0.54 ± 0.01uv	0.56 ± 0.01rs	0.59 ± 0.00q	0.62 ± 0.01klm	0.66 ± 0.01hi	0.59 F
T4	5.39 ± 0.01bc	5.37 ± 0.01cd	5.23 ± 0.01lm	5.10 ± 0.01r	4.98 ± 0.01t	5.22 A	0.54 ± 0.01uv	0.55 ± 0.01st	0.58 ± 0.01pq	0.61 ± 0.01mn	0.66 ± 0.01j	0.59 F
T5	5.33 ± 0.02fg	5.27 ± 0.01ijk	5.21 ± 0.01mn	5.13 ± 0.02qr	5.02 ± 0.02s	5.19 B	0.53 ± 0.01tu	0.54 ± 0.01rs	0.57 ± 0.01op	0.61 ± 0.01lm	0.63 ± 0.01jk	0.58 G
T6	5.31 ± 0.01gh	5.28 ± 0.01ij	5.25 ± 0.01kl	5.18 ± 0.01op	5.13 ± 0.01q	5.23 A	0.55 ± 0.02tu	0.56 ± 0.01rs	0.59 ± 0.01op	0.61 ± 0.00lm	0.62 ± 0.0 jk	0.59 F
T7	5.31 ± 0.01gh	5.30 ± 0.01hi	5.29 ± 0.01hi	5.29 ± 0.02hi	5.24 ± 0.02lm	5.29 A	0.57 ± 0.01tu	0.58 ± 0.01rs	0.58 ± 0.01op	0.59 ± 0.01lm	0.59 ± 0.01jk	0.58 G
T8	4.87 ± 0.01v	4.70 ± 0.09yz	4.62 ± 0.01xy	4.55 ± 0.03xy	4.44 ± 0.03x	4.64 C	0.63 ± 0.01qr	0.67 ± 0.01pq	0.69 ± 0.01pq	0.72 ± 0.01kl	0.76 ± 0.01q	0.69 C
T9	4.76 ± 0.02wx	4.71 ± 0.02xy	4.67 ± 0.02xy	4.54 ± 0.02y	4.43 ± 0.02y	4.62 C	0.67 ± 0.01gh	0.70 ± 0.01f	0.72 ± 0.01e	0.73 ± 0.01d	0.76 ± 0.01bc	0.72 B
T10	4.43 ± 0.02xy	4.40 ± 0.01wx	4.38 ± 0.01x	4.23 ± 0.02x	4.12 ± 0.02z	4.31 D	0.71 ± 0.02e	0.73 ± 0.01d	0.75 ± 0.01c	0.77 ± 0.01b	0.79 ± 0.00a	0.75 A
Mean	5.17 A	5.11 B	5.03 C	4.92 D	4.81 E		0.58 E	0.60 D	0.63 C	0.66 B	0.69 A

T₁ Control, T₂ Sodium Benzoate 0.1% T₃ Sodium Benzoate 0.2% = T₄ Sodium Benzoate 0.5% = T₅ Potassium Sorbate 0.1%, T₆ Potassium Sorbate 0.2%, T₇ Potassium Sorbate 0.5%, T₈ Citric Acid 0.1%, T₉ Citric Acid 0.2%, T₁₀ Citric Acid 0.5%. a-z – means followed by different lowercase letters in the same column indicate significant differences (p < .05) between storage days, A-G – different uppercase letters in the same column indicate significant differences (p < .05) between the mean of the samples and in the same row indicate significant differences (p < .05) between the mean of the storage days values.

Table 6. Effect of preservation methods on DPPH radical Scavenging activity (%) and Total phenolic Contents (mg/100 g of GAE eql) of mango concentrate during storage.

	DPPH radical Scavenging activity						Total phenolic Contents
	0 day	15 days	30 days	45 days	60 days	Mean	0 day	15 days	30 days	45 days	60 days	Mean
T1	52.0 ± 1.00ghi	51.3 ± 0.58hijk	49.7 ± 0.58lm	46.6 ± 0.45rs	44.3 ± 0.58u	48.8 H	66.8 ± 0.60ab	64.5 ± 0.50efg	60.7 ± 0.58k	57.7 ± 0.58opq	53.7 ± 0.58v	60.0F
T2	53.3 ± 0.58def	52.7 ± 1.15efg	50.3 ± 0.58kl	48.7 ± 0.58mno	45.3 ± 0.58tu	50.1 G	65.5 ± 0.87bcde	64.7 ± 0.58efg	62.3 ± 0.58j	58.3 ± 0.58nop	55.7 ± 0.58st	61.3E
T3	55.0 ± 1.00ab	54.7 ± 0.58abc	50.7 ± 0.58jkl	49.0 ± 0.00mn	47.3 ± 0.58pqr	51.3C	66.3 ± 1.13bcd	65.4 ± 0.51cde	63.7 ± 0.58ghi	59.0 ± 1.00mn	56.3 ± 0.58rst	62.1C
T4	55.0 ± 1.00ab	54.0 ± 1.00bcd	51.0 ± 1.00ijk	49.7 ± 0.58lm	47.7 ± 0.58opq	51.5B	65.9 ± 0.57bcd	65.0 ± 0.00def	63.3 ± 0.58hij	59.3 ± 0.58lmn	56.7 ± 0.58qr	62.0D
T5	53.3 ± 0.58def	52.3 ± 0.58fgh	50.3 ± 0.58kl	48.3 ± 0.58nop	47.3 ± 0.58pqr	50.3F	66.7 ± 1.40ab	65.2 ± 1.06cde	63.3 ± 0.58hij	59.7 ± 0.58klm	55.3 ± 0.58tu	62.1C
T6	54.0 ± 1.00bcd	53.3 ± 0.58def	50.3 ± 0.58kl	49.0 ± 0.00mn	47.7 ± 0.58opq	50.9D	66.5 ± 1.20ab	65.3 ± 0.58cde	63.7 ± 0.58ghi	60.3 ± 0.58kl	57.3 ± 0.58pq	62.6B
T7	54.7 ± 0.58abc	54.3 ± 0.58abcd	52.7 ± 0.58efg	51.7 ± 0.58ghij	49.7 ± 0.58lm	52.6A	66.8 ± 0.58a	65.7 ± 0.61bcde	64.7 ± 0.58efg	62.7 ± 0.58ij	60.3 ± 0.58kl	64.0A
T8	54.7 ± 0.58abc	53.3 ± 0.58def	50.3 ± 0.58kl	47.1 ± 0.12qr	45.3 ± 0.58tu	50.1 G	66.4 ± 1.37abc	63.7 ± 0.58ghi	62.3 ± 0.58j	57.7 ± 0.58opq	54.3 ± 0.58uv	60.9F
T9	55.3 ± 0.58a	53.7 ± 0.58cde	50.3 ± 0.58kl	47.3 ± 0.58pqr	45.7 ± 0.58st	50.5E	65.4 ± 0.78bcde	64.1 ± 0.17fgh	62.7 ± 0.58ij	58.3 ± 0.58nop	55.7 ± 0.58st	61.2E
T10	55.0 ± 1.00ab	54.0 ± 0.00bcd	51.7 ± 0.58ghi	47.7 ± 0.58opq	46.0 ± 0.00st	50.9D	66.0 ± 1.81bcd	63.7 ± 0.58ghi	62.3 ± 0.58j	58.7 ± 0.58mn	56.3 ± 0.58rst	61.4E
Mean	54.2 A	53.4 B	50.7 C	48.5 D	46.6 E		66.2 A	64.7 B	62.9 C	59.2 D	56.2 E

T₁ Control, T₂ Sodium Benzoate 0.1% T₃ Sodium Benzoate 0.2% = T₄ Sodium Benzoate 0.5% = T₅ Potassium Sorbate 0.1%, T₆ Potassium Sorbate 0.2%, T₇ Potassium Sorbate 0.5%, T₈ Citric Acid 0.1%, T₉ Citric Acid 0.2%, T₁₀ Citric Acid 0.5%. a-v – means followed by different lowercase letters in the same column indicate significant differences (p < .05) between storage days, A-F – different uppercase letters in the same column indicate significant differences (p < .05) between the mean of the samples and in the same row indicate significant differences (p < .05) between the mean of the storage days values.

Table 7. Effect of preservation methods on Total Flavonoid Contents (mg/100 g of QUR eql) and texture of mango concentrate during storage.

	Total Flavonoids Contents						Sensory Evaluations (Texture)
	0 day	15 days	30 days	45 days	60 days	Mean	0 day	15 days	30 days	45 days	60 days	Mean
T1	15.7 ± 0.32a	12.9 ± 0.38fg	9.9 ± 0.51klmn	7.62 ± 0.61o	5.79 ± 0.69p	10.4 H	8.33 ± 0.58a	6.48 ± 0.84ef	5.33 ± 0.58gh	3.67 ± 0.58jk	1.99 ± 0.01l	5.16E
T2	15.8 ± 0.40a	13.6 ± 0.47defg	10.4 ± 0.51jklm	9.47 ± 0.47n	7.47 ± 0.51o	11.4 B	8.33 ± 0.58a	6.85 ± 0.79de	6.74 ± 0.51de	4.67 ± 0.58hi	3.48 ± 0.50k	6.01D
T3	15.1 ± 0.57ab	13.8 ± 0.67cdef	11.3 ± 0.58hij	9.43 ± 0.59n	7.36 ± 0.59o	11.4 B	8.33 ± 0.58a	7.00 ± 0.87cde	6.67 ± 0.58de	5.67 ± 0.58fg	4.33 ± 0.58ijk	6.40C
T4	15.7 ± 0.38a	13.9 ± 0.38cd	11.7 ± 0.46h	10.1 ± 0.17klmn	7.79 ± 0.62o	11.8 B	8.33 ± 0.58a	6.89 ± 0.77de	6.67 ± 0.58de	5.71 ± 0.28fg	4.04 ± 0.61ijk	6.33C
T5	15.6 ± 0.21ab	13.0 ± 0.40efg	10.5 ± 0.50jklm	9.57 ± 0.51mn	7.30 ± 0.27o	11.2 B	8.25 ± 0.44ab	7.44 ± 0.12bcd	6.96 ± 0.06cde	6.33 ± 0.58ef	4.78 ± 0.38hi	6.75C
T6	15.9 ± 0.74a	13.9 ± 0.72cde	10.7 ± 0.46ijk	9.67 ± 0.58lmn	7.72 ± 0.63o	11.6 B	8.19 ± 0.32ab	7.77 ± 0.29abc	7.13 ± 0.28cde	6.67 ± 0.58de	5.33 ± 0.58gh	7.02B
T7	16.0 ± 0.59a	14.7 ± 0.53bc	12.8 ± 0.40g	11.5 ± 0.62hi	9.81 ± 0.70o	12.9 A	8.35 ± 0.60a	8.33 ± 0.58a	8.33 ± 0.58a	8.33 ± 0.57a	8.15 ± 0.26ab	8.30A
T8	15.5 ± 0.40ab	13.2 ± 0.25defg	9.82 ± 0.31jklm	9.47 ± 0.72klmn	7.59 ± 0.49o	11.1 B	8.48 ± 0.50a	7.40 ± 0.35bcd	6.33 ± 0.58ef	4.33 ± 0.58ijk	3.48 ± 0.50k	6.00D
T9	15.6 ± 1.21ab	13.6 ± 0.47cdef	10.5 ± 0.81ijk	9.80 ± 0.72ijkl	8.01 ± 0.89o	11.5 B	8.59 ± 0.52a	6.63 ± 0.55de	6.33 ± 0.58ef	5.33 ± 0.58gh	4.51 ± 0.50hij	6.28C
T10	15.1 ± 0.42ab	13.8 ± 0.76cde	10.7 ± 0.58ijk	10.6 ± 1.04jklm	7.36 ± 0.59o	11.5 B	8.48 ± 0.50a	6.33 ± 0.58ef	6.67 ± 0.58de	5.67 ± 0.58fg	4.33 ± 0.58ijk	6.30C
Mean	15.6 A	13.6 B	10.8 C	9.7 D	7.6 E		8.37A	7.11B	6.72C	5.64D	4.44E

T₁ Control, T₂ Sodium Benzoate 0.1% T₃ Sodium Benzoate 0.2% = T₄ Sodium Benzoate 0.5% = T₅ Potassium Sorbate 0.1%, T₆ Potassium Sorbate 0.2%, T₇ Potassium Sorbate 0.5%, T₈ Citric Acid 0.1%, T₉ Citric Acid 0.2%, T₁₀ Citric Acid 0.5%. a-o – means followed by different lowercase letters in the same column indicate significant differences (p < .05) between storage days, A-E – different uppercase letters in the same column indicate significant differences (p < .05) between the mean of the samples and in the same row indicate significant differences (p < .05) between the mean of the storage days values.

Table 8. Effect of preservation methods on taste and overall appearance of mango concentrate during storage.

	Taste						Overall appearance
	0 day	15 days	30 days	45 days	60 days	Mean	0 day	15 days	30 days	45 days	60 days	Mean
T1	8.33 ± 0.58ab	6.48 ± 0.84fg	5.33 ± 0.58hi	3.67 ± 0.58kl	1.99 ± 0.01m	5.16E	8.15 ± 0.26abcd	6.82 ± 0.32fgh	5.63 ± 0.67ijk	3.63 ± 0.57no	2.67 ± 0.58p	5.01E
T2	8.33 ± 0.58ab	6.85 ± 0.79def	6.74 ± 0.51ef	4.67 ± 0.58ij	3.48 ± 0.50l	6.01D	8.33 ± 0.58abcd	7.17 ± 0.29efg	5.47 ± 0.81jkl	3.70 ± 0.42no	3.33 ± 0.58nop	5.60C
T3	8.33 ± 0.58ab	7.00 ± 0.87def	6.67 ± 0.58ef	5.67 ± 0.58gh	4.33 ± 0.58jkl	6.40C	8.33 ± 0.58abcd	7.45 ± 0.40def	5.67 ± 0.58ijk	3.60 ± 0.68nop	3.50 ± 0.60nop	5.71C
T4	8.33 ± 0.58ab	6.89 ± 0.77def	6.67 ± 0.58ef	5.72 ± 0.25gh	4.04 ± 0.61jkl	6.33C	8.59 ± 0.36ab	7.52 ± 0.50cdef	5.89 ± 0.84hijk	3.67 ± 0.58no	3.33 ± 0.58nop	5.80C
T5	8.25 ± 0.44abc	7.44 ± 0.12cde	6.93 ± 0.12def	6.33 ± 0.58fg	4.78 ± 0.38ij	6.75B	8.33 ± 0.58abcd	8.89 ± 0.57abcde	7.10 ± 0.67bcdef	6.33 ± 0.58ghij	4.67 ± 0.58lm	7.06B
T6	8.17 ± 0.29abc	7.65 ± 0.30bcd	7.14 ± 0.31def	6.67 ± 0.58ef	5.33 ± 0.58hi	6.99B	8.66 ± 0.30a	7.67 ± 0.58bcdef	7.67 ± 0.58bcdef	6.48 ± 0.84ghi	4.96 ± 0.06kl	7.09B
T7	8.35 ± 0.60ab	8.33 ± 0.58ab	8.33 ± 0.58ab	8.17 ± 0.29abc	8.15 ± 0.26abc	8.27A	8.67 ± 0.58a	8.33 ± 0.58abcd	8.41 ± 0.53abc	8.37 ± 0.55abcd	8.33 ± 0.58abc	8.42A
T8	8.48 ± 0.50ab	7.40 ± 0.35cde	6.33 ± 0.58fg	4.33 ± 0.58jkl	3.48 ± 0.50l	6.00D	8.29 ± 0.50abcd	6.33 ± 0.58ghij	5.48 ± 0.50jkl	3.67 ± 0.58no	2.79 ± 0.70op	5.31D
T9	8.59 ± 0.52a	6.63 ± 0.55ef	6.33 ± 0.58fg	5.33 ± 0.58hi	4.51 ± 0.50ijk	6.28C	8.19 ± 0.32abcd	6.51 ± 0.89ghi	5.33 ± 0.58kl	3.85 ± 0.25mn	2.82 ± 0.74op	5.34D
T10	8.48 ± 0.50ab	6.33 ± 0.58fg	6.67 ± 0.58ef	5.67 ± 0.58gh	4.33 ± 0.58jkl	6.30C	8.00 ± 0.87abcd	6.83 ± 0.29fg	5.45 ± 0.51jkl	3.67 ± 0.58no	3.80 ± 0.72mn	5.55D
Mean	8.36A	7.10B	6.71C	5.62D	4.44E		8.35A	7.25B	6.31C	4.70D	4.02E

Figure 1. Samples (blue circles) and variables (red circles) PCA biplot: T1-T10 - Control samples, T1-T10_15,30,45,60 - mango concentrates samples at 15, 30, 45, and 60 days.