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Exploring the vicissitudes in composition of various mango varieties of Pakistan subjected to different drying techniques

Research Paper | September 1, 2019

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Shahbazul Hassan Jafary, Rabia Shabir Ahmad, Muhammad Kamran Khan, Abdullah Ijaz Hussain

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Int. J. Biosci.15( 3), 243-250, September 2019

DOI: http://dx.doi.org/10.12692/ijb/15.3.243-250


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Mango is one of important fruit crops in the world and in Pakistan is considered as king of fruits. Pakistani mango has specialty as it is recognized as one of the best of its kind in the world market. In current project, local varieties of mango were subjected to two different drying conditions (freeze drying and cabinet drying). For the purpose, four local varieties of mango including Chaunsa, Sindhri, Fajri and Dosehri were purchased from local market. Mangoes were pre-treated with potassium meta-bisulphite (KMS) solution of different concentrations (1%, 2% and 3 %). After pre-treatment mangoes were subjected to drying conditions anddried mangoes were then analysed for changes in physio-chemical properties. Results indicated that for removal of moisture contents from mangoes, freeze drying was more effective than cabinet drying however among all the varieties,Sindhri showed better results for moisture contents.Minimal effect of freeze drying (FD) on fat and protein contents as compared to cabinet drying (CD) was recorded. Among four varieties, Fajri had the highest fat and protein contents followed by Sindhri, Chaunsa and Dosehri.Likewise, significant change in pH and acidity were observed in case of cabinet drying as compared to samples dried via freeze dryer.


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Exploring the vicissitudes in composition of various mango varieties of Pakistan subjected to different drying techniques

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