Abstract
SummaryAlphonso mango slices in syrup were frozen under thirteen different conditions, stored for three months at −28°C and the quality of the products assessed chemically, microbiologically and organoletically. the quality was insensitive to the freezing rate (cryogenic freezing, blast freezing or domestic deep freezing) and to the addition of 0.1% vitamin C to the cover syrup. Presoaking in CaCla prior to pasteurization caused a marked firming of the slices. Soaking the slices in acidic syrup followed by mild pasteurization greatly decreased the microbial counts but had an adverse effect on flavour. Fruit frozen in 40°Brix syrup had a better flavour than that frozen in 20° Brix syrup. Acceptable slices with good nutrient retention were produced by freezing in 40° Brix syrup using a domestic deep freezer.
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