Influence of Storage on Some Physicochemical and Microbial Properties of Concentrates from Two Sudanese Mangos (Mangifera indica) Varieties

Aims: To produce concentrates at remote areas of production, where fruits are expected to be
cheaper and hence compete with imported concentrates.
Study Design: Factorial Experimental design.
Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture,
University of Khartoum, Sudan and Food Research Center, Shambat, Sudan, between September
2009 and May 2010.
Methodology: Two mango (Mangifera indica) varieties Abu Samaka and Baladi were used to
produce concentrate and the concentrate was stored at ambient temperature and a refrigerator at 4ºC
for 6 months. The concentrates were prepared by using open kettle boiler (100ºC) and they were
packed in cans using double seam machine.
Results: The Baladi variety gave higher total soluble solids (TSS) than Abu Samaka. Abu Samaka
exhibited an excellent percentage (29.7%) of total sugars during storage and the total titrable acidity
of mango concentrate in the two varieties reported a slightly increase. The reducing sugars increased
gradually with storage time. The two varieties showed retention of ascorbic acid content during
storage. There was no growth of E. coli, yeast and molds in the concentrates of the two varieties tell
the end of the storage period (6 months). The concentrates from the two varieties at both
temperatures were acceptable by the panelists.
Conclusion: The two varieties showed suitability in processing to give mango concentrate.