Storage Quality of Some Sudanese Mango pulp Concentrates

Abstract

This study was carried out to evaluate the effect of storage on the quality of
concentrates of mango cultivars (called Dibsha, Galb Altour, Abu-Samaka, Kitchener and
Shendi1). Mangoes pulp was concentrated at atmospheric pressure in open steam jacketed
kettle. Preserved with potassium metabisulphate, stored at ambient temperature (30±5º C)
and determine the appropriate shelf-life for these products. The concentrates appearance
good physico-chemical properties: TSS%, pH, titratable acidity, reducing and total sugars.
Moreover, best quality attributes to the organoleptic tests: colour, flavor, taste and overall
quality; during 12 months storage.