Home > VI International Symposium on Mango > DETERMINATION OF DRYING METHOD AND FRUIT MATURITY IN PREPARING CHIPS OF MANGO CV. ARUMANIS

Articles

DETERMINATION OF DRYING METHOD AND FRUIT MATURITY IN PREPARING CHIPS OF MANGO CV. ARUMANIS

Article number

509_59

Pages

515 – 522

Language

Abstract

The use of off-grade mango cv.
Arumanis for chips would increase their added value.
The aim of this research was to determine the best drying method and fruit maturity in preparing chips of Arumanis mango.
This research used a factorial randomized design with the first factor was drying method (electric drier of 60, 70, 80 and 90°C, modified oven, sunshine) and the second factor was fruit maturity (75, 80, 85, 90 and 95 days from full bloom), replicated 3 times.
Observation done was preference test of chips produced after 2 weeks in storage on colour, taste and crispiness.
Result showed that the best drying method was using electric drier of 80°C, while the best fruit maturity was 85 days from full bloom.

Publication

VI International Symposium on Mango

Authors

Y. Suhardjo, P. Santoso

Keywords

off grade mango, processing

Full text

https://doi.org/10.17660/ActaHortic.2000.509.59

Online Articles (103)

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