Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

Frozen mango is texturally damaged due to formation of ice crystals during freezing preservation. The objective of this investigation was to use partially ripe mango as an alternative for ripe mango. Based on its stronger structure, partially ripe mango could better withstand texture damage by ice crystals. Its flavor and color could be enhanced by impregnation of mango juice and sugars (natural flavor) into the mango matrix. This investigation found that calcium carbide incubation for two days helped prepare the mango at a partially ripe state. Vacuum infusion was more effective than natural mass diffusion in incorporation of mango juice–sugar mixture (shorter soaking time (˜10 min at 74.66 kPa) and better mango quality (texture, solid content and color sensory scores ˜7–8 in a traditional 9-point hedonic scale). After freezing (air-blast, jet-impingement and cryogenic freezing) and thawing, the juice/sugar–infused mangoes were high in sensory scores (7–8) and low in drip loss (9–12 g/100g) values. They better tolerated freezing damage than did ripe mango. This proposed method can help reduce the post-harvest losses arising from the faster spoilage of more ripe mangoes. It enhances natural flavor and taste of the partially forced ripening mangoes which normally impart only color.