Журнал питания и пищевых наук
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Postharvest Utilization and Physic-Chemical Properties of Mango (Mangifera Indica) Jam as Influenced by Different Storage Temperature and Storage Periods

Halabo Hazo*, Gizachew Girma

Mango (Mangifera indica) is one of the most important tropical and sub-tropical fruit in the world. In Ethiopia most of the mango postharvest handling system is traditional techniques, thus which cause enormous injuries to the fruit. Such fruit is generally discarded by users due to unfitness of intended quality. These huge quantities of postharvest loss cause impact on individuals in economical and nutritional aspect. Therefore efficient utilization of low quality mango fruits with standardization procedure to produce mango jam has a vital role to attain the goal of this study. The experimental design were arranged in CRD with triplications of three storage temperatures (room, refrigeration and incubator); and three storage periods for (30, 60 and 90) days. The data obtained was analyzed by SAS version 9.2 and means were compared by Duncan’s Multiple Range Test. The TSS in the mango jams prepared from marketable and unmarketable mangoes were ranged from 65.54-68.33 ^°Brix. The ranged values of acidity, pH, ash, moisture, total sugar, reducing sugar and non-reducing sugar content in the jam prepared from marketable mango were 0.47%-0.57%, 3.05%-3.36%, 0.29%-0.53%, 30.91%-34.38%, 57.95%-69.09%, 26.97%- 35.53% and 22.39%-42.29% respectively whereas the range values for the product prepared from unmarketable mango were 0.34%-0.73%, 2.79%-3.93%, 0.29%-0.44%, 30.96%-34.41%, 56.46%-71.62%, 20.68%-24.84% and 31.62%-50.94% respectively.