1 Biochemistry, Microbiology and Agro-resource Valorization Laboratory, Agropastoral Management Institute, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Côte d’Ivoire.
2 Department of Biochemistry-Genetics, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Côte d’Ivoire
3 Department of Food Science and Technology, University Nangui Abrogoua, PO BOX 801 Abidjan 02, Côte d’Ivoire.
World Journal of Advanced Research and Reviews, 2025, 25(03), 789-798
Article DOI: 10.30574/wjarr.2025.25.3.0722
Received on 31 January 2025; revised on 07 March 2025; accepted on 09 March 2025
Background: Since mango is a highly perishable fruit, post-harvest losses limit its use and cause huge losses in earnings for producers and exporters in Côte d'Ivoire. Mango processing should make it possible to reduce post-harvest losses, while offering new ways of exploiting the fruit.
Aim: It is against this backdrop that this study was carried out, with the aim of contributing to the development of mangoes produced in the north of Côte d'Ivoire.
Methodology: In practice, purees were produced from mangoes of the Kent variety preserved for 6, 8 and 9 days. Two sensory tests were then carried out, one focusing on the consumer and the other on the product.
Results: As a result of this study, the puree produced from mangoes kept for 10 days was the most preferred by amateur tasters; although expert tasters found that the intensity of its sweet taste was not significantly different from that of the puree produced from mangoes kept for 8 days.
Conclusion: These results suggest that, to produce puree from Kent mangoes, it would be advisable to keep them for 8 to 10 days, after picking at physiological maturity.
Mango; Quality; Puree; Organoleptic; Conservation
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Anon Attoh Hyacinthe, Guede Seri Serge, Nyamien Yves Bleouh Jean, Fagbohoun Jean Bedel and Kouame Lucien Patrice. Effect of mango shelf life on sensory properties of puree produced in Côte d'Ivoire. World Journal of Advanced Research and Reviews, 2025, 25(03), 789-798. Article DOI: https://doi.org/10.30574/wjarr.2025.25.3.0722.
Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0