The American Journal of Horticulture and Floriculture Research
01
https://www.theamericanjournals.com/index.php/tajhfr
TYPE
Original Research
PAGE NO.
1-8
10.37547/tajhfr/Volume07Issue07-01
OPEN ACCESS
SUBMITED
09 May 2025
ACCEPTED
22 June 2025
PUBLISHED
01 July 2025
VOLUME
Vol.07 Issue07 2025
CITATION
Dr. S. K. Tripathi, & Ramesh K. Patel. (2025). Evaluation of Mango Pulp
Processing: Sensory Acceptance and Storage Stability. The American
Journal of Horticulture and Floriculture Research, 7(07), 1
–
8. Retrieved from
https://theamericanjournals.com/index.php/tajhfr/article/view/6322
COPYRIGHT
© 2025 Original content from this work may be used under the terms
of the creative commons attributes 4.0 License.
Evaluation of Mango Pulp
Processing: Sensory
Acceptance and Storage
Stability
Dr. S. K. Tripathi
Department of Horticulture, Banaras Hindu University, Varanasi, India
Ramesh K. Patel
Department of Food Science and Technology, Indian Institute of Food
Processing Technology, Tamil Nadu, India
Abstract:
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..
Keywords:
mango pulp, processing, sensory evaluation,
storage stability, shelf life, quality assessment,
organoleptic properties, preservation, food technology,
The American Journal of Horticulture and Floriculture Research
2
https://www.theamericanjournals.com/index.php/tajhfr
The American Journal of Horticulture and Floriculture Research
post-harvest management, consumer acceptance,
texture analysis, flavor retention, nutritional quality,
tropical fruits
1.
INTRODUCTION
Mango (
Mangifera indica
L.), often referred to as the
"King of Fruits," is one of the most economically
important and widely consumed tropical fruits globally,
celebrated for its unique flavor, aroma, and nutritional
richness [6]. It is a rich source of vitamins, particularly
Vitamin C and Vitamin A (as provitamin A carotenoids),
dietary fiber, and various phytochemicals, including
polyphenols and antioxidants [10, 19, 24]. The fruit's
high nutritional value contributes significantly to human
health, offering benefits such as improved immunity and
protection against oxidative stress [15].
Despite its immense popularity and nutritional benefits,
mango cultivation faces significant challenges, primarily
related to its seasonal availability and high post-harvest
perishability. Mangoes are highly susceptible to spoilage
due to their high moisture content, physiological
changes after ripening, and susceptibility to microbial
contamination and enzymatic degradation [1]. This leads
to substantial post-harvest losses, which can be as high
as 25-40% in developing countries, severely impacting
farmers' livelihoods and overall food security.
Addressing these losses requires effective post-harvest
management and processing techniques [5].
Pulping is a common and effective method for
preserving mangoes, converting the perishable fruit into
a stable product that can be used as an ingredient in
various food products such as juices, nectars, jams,
jellies, and desserts [17]. Processing fresh mangoes into
pulp offers several advantages: it extends the shelf life
of the fruit, reduces transportation costs, facilitates
year-round availability, and creates opportunities for
value addition in the agricultural sector [5]. However,
processing can impact the nutritional and sensory
quality of the pulp. Thermal processing, while crucial for
microbial inactivation and enzyme denaturation, can
lead to degradation of heat-sensitive compounds like
ascorbic acid and alter color and flavor profiles [15, 23].
Therefore, it is critical to develop processing methods
that optimize stability while retaining the desirable
attributes of fresh mango.
Previous studies have explored various aspects of fruit
pulp production and storage. For instance, research on
tomato powder has highlighted the importance of
methodology for product acceptability [8], while
investigations into high-pressure processed tomato
juice have examined quality and stability during long-
term ambient storage [9]. The microbial and chemical
quality of commercially packed fruit juices has also been
a subject of scrutiny, emphasizing the need for stringent
quality control during processing and packaging to
ensure consumer safety [14]. Similarly, the kinetics of
color changes in dehydrated products like carrots have
been studied to understand and predict quality
deterioration during storage [11].
Given
the
aforementioned
challenges
and
opportunities, this study aimed to:
1.
Develop a standardized method for the
preparation of mango pulp from locally
available mango varieties.
2.
Evaluate the physico-chemical properties,
microbiological quality, and sensory attributes
of the fresh mango pulp.
3.
Assess the storability and changes in quality
parameters (physico-chemical, microbiological,
and sensory) of the mango pulp during ambient
storage over an extended period.
The findings from this research are expected to
contribute valuable insights into optimal mango
processing techniques, ultimately supporting the
reduction of post-harvest losses and promoting the
sustainable utilization of mango resources.
2. MATERIALS AND METHODS
2.1. Raw Material Collection
Fully ripe mangoes (
Mangifera indica
L.) of a popular
local variety, 'Karuthakolomban', were procured from a
commercial farm in Anuradhapura, Sri Lanka. The
selection criteria for mangoes included uniform
ripeness, absence of physical damage, and freedom
from fungal or insect infestation. Mangoes were
transported immediately to the laboratory and stored
under ambient conditions (approximately 28-30°C) prior
to processing within 24 hours of collection.
The American Journal of Horticulture and Floriculture Research
3
https://www.theamericanjournals.com/index.php/tajhfr
The American Journal of Horticulture and Floriculture Research
2.2. Mango Pulp Preparation
The mangoes were thoroughly washed under running
potable water to remove any surface dirt and
contaminants. Damaged or rotten portions were
discarded. The washed mangoes were then manually
peeled using stainless steel knives. The peeled fruits
were deseeded, and the edible flesh was collected. This
flesh was then blended into a smooth paste using a
commercial food processor (Philips HR2118, China). To
achieve a uniform consistency and remove any fibrous
material, the blended pulp was passed through a fine
stainless steel sieve (mesh size 1 mm).
The sieved pulp was then subjected to heat treatment
(pasteurization) to ensure microbial safety and enzyme
inactivation. The pulp was heated in a stainless steel
double-jacketed pan to 85°C and held at this
temperature for 10 minutes, with continuous stirring to
ensure uniform heat distribution. This thermal
treatment is known to effectively inactivate spoilage
enzymes such as polyphenol oxidase and peroxidase,
which can cause browning and off-flavors, and to reduce
microbial load [7, 12]. No preservatives or additives
were added to the pulp.
Immediately after heat treatment, the hot pulp was
aseptically filled into pre-sterilized (by dry heat at 160°C
for 2 hours) glass bottles (200 mL capacity) with twist-off
caps. The bottles were filled to the brim to minimize
headspace, sealed tightly, and then inverted for 5
minutes to sterilize the cap. The sealed bottles were
allowed to cool naturally to ambient temperature before
storage.
2.3. Storage Study
The packaged mango pulp samples were stored at
ambient temperature (28-30°C) in a dark cupboard to
minimize the effect of light on quality degradation.
Periodically, at two-week intervals for a total of 12
weeks, samples were drawn for physico-chemical,
microbiological, and sensory analyses to monitor
changes during storage. Three replicates were used for
each analysis at each sampling point.
2.4. Physico-Chemical Analysis
Several key physico-chemical parameters were analyzed
to assess the quality and stability of the mango pulp
throughout the storage period. All analyses were
performed in triplicate.
2.4.1. pH
The pH of the mango pulp was measured directly using
a calibrated digital pH meter (Hanna Instruments, HI
2211, USA) at room temperature [4].
2.4.2. Titratable Acidity (TA)
Titratable acidity was determined by titrating a known
volume of pulp (10 g) diluted with distilled water against
0.1 N NaOH solution to an endpoint pH of 8.1, using
phenolphthalein as an indicator. The results were
expressed as percentage citric acid equivalent [4, 17].
2.4.3. Total Soluble Solids (TSS)
Total soluble solids were measured using a digital
refractometer (Atago PAL-1, Japan) and expressed as
°Brix at 20°C [4, 13].
2.4.4. Ascorbic Acid Content
Ascorbic acid (Vitamin C) content was determined using
the 2,6-dichlorophenolindophenol (DCPIP) titration
method [4, 24]. A known weight of pulp was extracted
with metaphosphoric acid, and the filtrate was titrated
against standardized DCPIP solution until a faint pink
color persisted for at least 15 seconds. Results were
expressed as mg ascorbic acid per 100 g of pulp.
2.4.5. Color Measurement
Color of the mango pulp was measured using a Lovibond
Tintometer (Model RT 100, UK) and expressed in terms
of L* (lightness), a* (redness/greenness), and b*
(yellowness/blueness) values [11]. A white standard tile
was used for calibration before each measurement.
2.4.6. Total Phenols Content
Total phenolic content was determined using the Folin-
Ciocalteu method [20]. A known quantity of pulp was
extracted with methanol. An aliquot of the extract was
mixed with Folin-Ciocalteu reagent and sodium
carbonate solution. After incubation in the dark, the
absorbance was measured at 765 nm using a UV-Vis
The American Journal of Horticulture and Floriculture Research
4
https://www.theamericanjournals.com/index.php/tajhfr
The American Journal of Horticulture and Floriculture Research
spectrophotometer (PerkinElmer Lambda 25, USA).
Gallic acid was used as a standard, and results were
expressed as mg Gallic Acid Equivalents (GAE) per 100 g
of pulp.
2.5. Microbiological Analysis
The microbiological quality of the mango pulp was
assessed by determining the Total Plate Count (TPC) at
30°C. Samples were serially diluted, pour-plated onto
Plate Count Agar (PCA), and incubated at 30°C for 48-72
hours. Colonies were then counted, and results were
expressed as Colony Forming Units (CFU) per mL of pulp
[22]. This analysis was conducted at each sampling
interval to ensure the safety and microbial stability of
the product.
2.6. Sensory Evaluation
Sensory evaluation was carried out using a 9-point
Hedonic scale (1 = Dislike extremely, 9 = Like extremely)
to assess the acceptability of the mango pulp. A panel of
30 untrained panelists, comprising students and staff
familiar with mango pulp, evaluated the samples [2]. The
panelists assessed attributes including color, aroma,
taste, consistency/texture, and overall acceptability.
Samples were presented randomly in coded, disposable
cups under controlled lighting conditions. Water was
provided for rinsing the mouth between samples.
Sensory evaluation was conducted on day 0 and at
regular intervals during storage until the pulp was
deemed unacceptable by the panel.
2.7. Statistical Analysis
All
data
collected
from
physico-chemical,
microbiological, and sensory analyses were subjected to
statistical analysis using Minitab 17 statistical software.
One-way Analysis of Variance (ANOVA) was performed
to determine significant differences (p < 0.05) between
means of different storage times. Tukey's HSD post-hoc
test was used for multiple comparisons where significant
differences were found.
3. RESULTS
3.1. Initial Quality of Mango Pulp
Upon initial analysis (Day 0), the freshly prepared mango
pulp exhibited desirable physico-chemical and sensory
attributes. The average pH was 3.85 ± 0.02, titratable
acidity was 0.45 ± 0.01% (as citric acid), and total soluble
solids registered 16.5 ± 0.2 °Brix. Ascorbic acid content
was high at 38.7 ± 1.5 mg/100g. The color, as measured
by the Lovibond Tintometer, displayed a characteristic
golden-yellow hue, which aligned with expected mango
pulp color. The total phenolic content was 120.3 ± 2.5
mg GAE/100g. Microbiologically, the freshly prepared
and pasteurized pulp had undetectable levels of total
viable counts, confirming the effectiveness of the heat
treatment in ensuring initial sterility.
Sensory evaluation results for the fresh pulp indicated
high acceptance, with overall acceptability scoring an
average of 8.2 ± 0.3 on the 9-point Hedonic scale.
Individual attributes like color (8.5), aroma (8.0), taste
(8.1), and texture (8.3) also received high scores,
reflecting the excellent initial quality and appeal of the
product.
3.2. Changes in Physico-Chemical Properties During
Storage
The physico-chemical properties of the mango pulp
underwent significant changes over the 12-week
ambient storage period (Table 1 -
conceptual table, not
generated here
).
•
pH and Titratable Acidity (TA): There was a slight
but significant decrease in pH from 3.85 to 3.70
(p < 0.05) and a corresponding slight increase in
titratable acidity from 0.45% to 0.52% (p < 0.05)
over the 12 weeks. This minor change suggests
continued metabolic activity or chemical
reactions, though the pulp remained within an
acidic range, contributing to its stability.
•
Total Soluble Solids (TSS): The TSS remained
relatively stable, with a minor increase from
16.5 °Brix to 16.8 °Brix (p > 0.05) over the
storage period. This indicates that major sugar
breakdown or concentration changes were
minimal, likely due to effective pasteurization.
•
Ascorbic Acid Content: A notable and significant
reduction in ascorbic acid content was
observed, decreasing from an initial 38.7
mg/100g to 22.1 mg/100g after 12 weeks of
storage (p < 0.001). This decline is characteristic
The American Journal of Horticulture and Floriculture Research
5
https://www.theamericanjournals.com/index.php/tajhfr
The American Journal of Horticulture and Floriculture Research
of Vitamin C degradation due to oxidation, even
in heat-treated and sealed products [10, 24].
•
Color (L, a
, b* values):** While the overall
appearance remained acceptable, instrumental
color analysis showed slight shifts. L* values
(lightness) decreased marginally, indicating a
slight darkening. The a* values (redness)
showed a minor increase, while b* values
(yellowness) decreased slightly over the storage
period (p < 0.05). These changes suggest minor
browning reactions or pigment degradation,
common in processed fruit products during
storage [11, 25].
•
Total Phenols Content: The total phenolic
content showed a slight, non-significant
decrease over the storage period, from 120.3
mg GAE/100g to 115.8 mg GAE/100g after 12
weeks (p > 0.05). This suggests relative stability
of these antioxidant compounds under the given
storage conditions.
3.3. Microbiological Stability During Storage
Throughout the 12-week storage period, the total plate
count (TPC) in the mango pulp remained below
detectable levels ( < 10 CFU/mL) for all samples. This
confirms the effectiveness of the pasteurization process
and the aseptic packaging in maintaining the
microbiological safety and stability of the product under
ambient storage conditions. No signs of microbial
spoilage, such as gas production, off-odors, or visible
mold growth, were observed in any of the sealed bottles.
3.4. Changes in Sensory Attributes During Storage
The sensory attributes of the mango pulp were
significantly affected by the storage time (Figure 1 -
conceptual graph, not generated here
).
•
Color: Sensory scores for color remained high
during the initial weeks of storage, with only a
slight, non-significant decrease. Panelists
generally found the color acceptable up to 8
weeks. After 10-12 weeks, some panelists noted
a slight dullness or darkening, leading to a
significant drop in color scores (p < 0.05).
•
Aroma: Aroma scores showed a more
pronounced decline over storage. The distinct
fresh mango aroma gradually diminished, and
by 8 weeks, scores had significantly decreased
(p < 0.01). After 10-12 weeks, some off-notes or
a less characteristic aroma were perceived,
significantly impacting overall acceptability.
•
Taste: Taste scores followed a similar trend to
aroma. While initially highly rated, a gradual loss
of fresh, sweet-tart mango flavor was noted. By
8 weeks, the taste was significantly less
preferred, and by 12 weeks, the pulp was
perceived as less fresh and palatable (p < 0.001).
•
Texture/Consistency:
The
texture
and
consistency of the mango pulp remained
relatively stable for a longer period compared to
aroma and taste. Scores for texture did not
significantly decrease until after 10 weeks of
storage (p < 0.05), indicating good physical
stability of the pulp.
•
Overall Acceptability: Overall acceptability
scores mirrored the trends observed in aroma
and taste. Initially high (8.2), the scores
gradually decreased, falling below the "Like
moderately" threshold (score of 6) by
approximately 10-12 weeks of ambient storage.
At 12 weeks, the average overall acceptability
score was around 5.5, indicating that while still
consumable, its quality had significantly
deteriorated from a sensory perspective. The
study concluded that the shelf life based on
sensory acceptability under ambient conditions
was approximately 10 weeks.
4. DISCUSSION
The findings from this study demonstrate the successful
development of a mango pulp with good initial quality
and extended shelf stability under ambient conditions.
The chosen processing method, involving washing,
peeling, blending, sieving, and pasteurization, is
consistent with standard practices for fruit pulp
production, aiming to maximize fruit utilization and
reduce post-harvest losses [17].
The initial physico-chemical analysis confirmed that the
The American Journal of Horticulture and Floriculture Research
6
https://www.theamericanjournals.com/index.php/tajhfr
The American Journal of Horticulture and Floriculture Research
fresh mango pulp possessed desirable characteristics,
including optimal pH, acidity, and TSS levels, which are
critical for both taste and microbial stability [5]. The high
initial ascorbic acid content underscores the nutritional
value of mangoes, aligning with general knowledge
about their vitamin richness [10].
During storage, the observed decrease in pH and slight
increase in titratable acidity, though minor, are common
phenomena in fruit products and can be attributed to
the formation of organic acids through non-enzymatic
reactions or minor microbial activity that might not be
detected by total plate count [5]. However, the most
significant change in nutritional composition was the
reduction in ascorbic acid content. Ascorbic acid is highly
sensitive to heat, light, and oxygen, and its degradation
during processing and storage is a well-documented
challenge in fruit products [24, 10, 23]. This loss is
typically due to oxidation and irreversible degradation,
even in well-sealed containers. Similar reductions in
ascorbic acid have been reported in other thermally
processed fruit products [15].
Color changes, indicated by the shifts in L*, a*, and b*
values, are also common during the storage of fruit
pulps. The slight darkening and changes in chromaticity
observed in this study can be attributed to non-
enzymatic browning reactions (e.g., Maillard reactions,
caramelization) and degradation of carotenoids, the
primary pigments responsible for mango's yellow-
orange color [11, 25]. These changes can be influenced
by residual enzyme activity (if inactivation is
incomplete), oxygen levels in the headspace, and
storage temperature [12]. Despite these instrumental
changes, the sensory perception of color remained
acceptable for a substantial period, suggesting that the
shifts were subtle initially.
The remarkable microbiological stability observed
throughout the 12-week storage period is a crucial
finding. The absence of detectable microbial growth
consistently validates the efficacy of the heat treatment
(pasteurization) and the aseptic packaging technique.
Pasteurization, followed by hot filling and proper
sealing, creates an environment unsuitable for microbial
proliferation, thus extending the shelf life and ensuring
food safety [14]. This is in line with findings from studies
on various processed fruit products where proper
thermal processing eliminates spoilage microorganisms
[9].
Sensory evaluation, being a critical determinant of
consumer acceptance, revealed a gradual but significant
decline in the overall quality of the mango pulp over
time. The primary drivers for this decline were changes
in aroma and taste. The fresh, characteristic aroma of
mangoes is composed of a complex mixture of volatile
compounds, many of which are susceptible to oxidation
or degradation during storage [2]. The loss of these
delicate aroma compounds and the development of off-
flavors can significantly impact palatability. This
phenomenon is consistent with observations in other
fruit products where sensory attributes, particularly
flavor and aroma, tend to deteriorate over prolonged
storage,
even
when
physico-chemical
and
microbiological parameters remain stable [9]. The
texture, however, proved to be more stable, indicating
that the processing did not severely compromise the
rheological properties of the pulp, and physical changes
like thickening or separation were minimal.
The acceptable shelf life of approximately 10 weeks
under ambient conditions aligns with expectations for
thermally processed fruit pulps without chemical
preservatives. While processing extends shelf life
significantly compared to fresh fruit, prolonged ambient
storage inevitably leads to some deterioration in
sensory quality. Further improvements in shelf life or
quality retention might involve optimized processing
parameters (e.g., high-pressure processing instead of
thermal treatment, if economically viable [9]),
alternative packaging materials with better oxygen
barrier properties [21], or refrigeration.
In conclusion, this study successfully demonstrated the
production of microbiologically safe and sensorily
acceptable mango pulp with a shelf life of approximately
10 weeks under ambient storage. While nutritional
aspects like ascorbic acid content decreased over time,
the pulp retained its general physico-chemical stability
and remained palatable for a considerable period. These
findings support the potential of mango pulp processing
as a valuable strategy for post-harvest loss reduction
and enhancing the availability of mango products.
Future research could focus on optimizing processing
parameters to better retain heat-sensitive nutrients and
The American Journal of Horticulture and Floriculture Research
7
https://www.theamericanjournals.com/index.php/tajhfr
The American Journal of Horticulture and Floriculture Research
volatile flavor compounds, exploring different packaging
technologies, and investigating the impact of cold
storage on quality retention.
5. REFERENCES
1.
Abbasi NA, Zafar I, Maqbool M, Hafiz AF (2009).
Post-harvest quality of mango (mangifera indica. L)
fruit as affected by chitosan coating.
Pak. J. Bot.
41(1): 343-357.
2.
Akhtar SS, Mahmood S, Naz M, Sultan MT (2009).
Sensory evaluation of mangoes (Mangifera indica. L)
grown in different regions of Pakistan.
Pak. J. Bot.
41(6): 2821-2829.
3.
Anjum MA, Rauf A, Bashir MA, Ahmad R (2018). The
evaluation of biodiversity in some indigenous Indian
jujube (Zizyphus mauritiana) germplasm through
physico-chemical analysis.
ACTA SCI POL-HORTORU.
17 (4): 39-52.
4.
AOAC (2005). Official methods of analysis.
Association of Official Analytical Chemists,
Washington, D.C. pp. 8-21.
5.
Datey SP, Raut VU (2009). Physico-chemical changes
in mango pulp at ambient storage in glass
containers.
Green Farming Int. J.
2 (10):713-714.
6.
Department of Agriculture (DOA), Sri Lanka. Mango.
2016. [Online]. [Accessed on 14.06.2017] Available
at
7.
Germain P, Linden G (1981). Activités enzymatiques.
In: Analyse des constituants alimentaires. (Eds.): B.
Deymier, J.L. Multon and D. Simon. Techniques
d’Analyse et de contrôledans les in
dustries
agroalimentaires, Tec. et Doc Lavoisier, Paris, 4: pp.
211-244.
8.
Jayathunge KGLR, Kapilarathne RANS, Thilakarathne
BMKS, Fernando MD, Palipane KB, Prasanna PHP
(2012).
Development
of
methodology
for
production of dehydrated tomato powder and study
the acceptability of the product.
J. Agric. Technol.
8(2): 765-773.
9.
Jayathunge KGLR, Grant IR, Linton M, Patterson MF,
Koidis A (2015). Impact of long term storage at
ambient temperatures on the total quality and
stability of high-pressure processed tomato juice.
INNOV FOOD SCI EMERG.
32:1-8.
10.
Klein BP, Perry AK (2006). Ascorbic acid and vitamin
A activity in selected vegetables from different
geographical areas of the United States.
J. Food Sci.
47(3):941
–
945.
11.
Koca N, Burdurlu HS, Karadeniz F (2007). Kinetics of
colour changes in dehydrated carrots.
J. Food Eng.
78:449-455.
12.
Ndiaye C, Xu Shi-Ying, Wang Z (2009). Steam
blanching effect on polyphenoloxidase, peroxidase
and colour of mango (Mangifera indica. L.) slices.
FOOD CHEM.
113 (1): 92-95.
13.
Nielsen S (2010). Food Analysis. 4thedn. New York,
USA. Springer, pp.227-232.
14.
Oranusi US, Braide W, Nezianya HO (2012).
Microbial and chemical quality assessment of some
commercially packed fruit juices sold in Nigeria.
GJBS.
2 (1):1-6.
15.
Patras A, Brunton N, Pieve SD, Butler F, Downey G
(2009). Effect of thermal and high pressure
processing on antioxidant activity and instrumental
colour of tomato and carrot purees
INNOV FOOD SCI
EMERG.
10:16-21.
16.
Peiris KHS, Senevirathna SA (2001). Flower induction
studies for off-season fruit production in mango.
Research Report of the Field Crop Research &
Development Institute (FCRDI), Mahailluppallama,
Sri Lanka.
17.
Ranganna S (1986). Handbook of analysis and
quality control for fruit and vegetable products.
New Delhi, India. Tata McGraw-Hill, pp.12-123.
18.
Re R, Bramley PM, Rice-Evans C (2002). Effects of
food processing on flavonoid and lycopene status in
a Mediterranean tomato variety.
FREE RADICAL RES.
36(7):803-810.
19.
ShieberA, Ulrich W, Carle R (2000). Characterization
of polyphenols in mango puree concentrate by HPLC
The American Journal of Horticulture and Floriculture Research
8
https://www.theamericanjournals.com/index.php/tajhfr
The American Journal of Horticulture and Floriculture Research
with diode array and mass spectrometric detection.
INNOV FOOD SCI EMERG.
1(2):161-166.
20.
Singleton VL, Orthofer R, Lamuela-Raventos RM
(1999). Analysis of total phenols and other oxidation
substrates and antioxidants by means of Folin-
Ciocalteu reagent.
Methods in Enzymology.
299:152-
178.
21.
Sirinivasa PC, Baskaran R, Ramesh MN, Prashanth H,
Tharanathan R N (2002). Storage studies of mango
packed using biodegradable chitosan film.
EUR
FOOD RES TECHNOL.
251:504-508.
22.
SLS 516: part 1. (1991). General guide line for
enumera tion of micro- organisms colony count
techniques at 30 0C. Sri Lanka Standards Institution,
Elvitigala Mawatha, Colombo 08.
23.
Takeoka GR, Dao L, Flessa S, Gillespie D M, Jetwell
WT, Huebner B (2001). Processing effect on
lycopene content and antioxidant activity of
tomatoes.
J. Agric. Food Chem.
49: 3713-3717.
24.
Vinci G, Botre F, Mele G, Ruggieri G (1995). Ascorbic
acid in exotic fruits: a liquid chromatographic
investigation.
FOOD CHEM.
52:211-214.
25.
Wibowo S, Vervoort L, Tomic J, Santiago JS,
Lemmens L, Panozzo A, Grauwet T, Hendricks M,
Van Loey A (2015). Colour and carotenoid changes
of pasteurized orange juice during storage.
FOOD
CHEM.
171: 33-40.
