Abstract
The effect of the syrup composition on behaviour colour of self stabilized mango slices in glass jars by hurdle technology during 180 days of storage was studied through 2 6-2 fractional factorial design. L* (lightness), a* (redness and greenness), and b* (yellowness and blueness) values were measured with a colorimeter and then hue angle (H*) and chroma (C*) calculated, each 30 days. At the end of storage period, the pH and ascorbic acid influenced significantly (p < 0.05) the b* and C* values, while potassium sorbate the L*, b* and H* values, and sodium bisulphite the a* and H* values. These results could help to select the better syrup formulation for the self stabilization of mango slices in glass jars by hurdle technology in terms of colour quality.
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