Preservation of mango juice by freezing and canning



In this work the preservation of mango juice by freezing and canning was compared. The following results were obtained:

The loss of ascorbic acid during the preparation of canned mango juice is mainly due to the processing steps other than retorting which had the least harmful effect. The retention of ascorbic acid and carotene after canning and freezing was nearly the same.

Both freezing and canning caused no marked changes in the pectin content. The inactivation of the pectin methylesterase was more obvious after canning than after freezing. Reducing sugars slightly increased after freezing and canning, while the acidity and pH showed no appreciable changes. The chemical constituents except the sugars of the commercial samples were lower than those of the experimental samples.

During storage, the percentage retention of ascorbic acid and carotene were lower when pasteurization was not included, and in canned samples they were higher in the experimental juice than in the market samples. Pectin content showed no changes in all cases studied. The activity of pectin methylesterase slightly decreased in frozen samples, while it was a small increase in case of canned juices.

During storage the microbial count of frozen and canned samples decreased when storage progressed. The addition of water and sugar during manufacturing of commercial samples did not help to obtain a product with good storage stability. There was a significant difference between the characteristics of frozen pasteurized and non pasteurized mango juice. It seems very important to pasteurize mango juice before storage in a frozen form.