Influence of Storage Time on the Physicochemical, Microbiological and Sensory Characteristics of Dried Mango Slices (Mangifera indica L. Var Kent)Produced in Côte d'Ivoire

The objective of this study was to determine the impact of storage time on biochemical, microbiological and sensory parameters of dried mango slices (Mangifera indica L. var Kent) produced in Côte d'Ivoire. Batches of 100 g of dried mango slices wrapped in polyethylene plastic and packed in cartons were stored for 9 months at 25°C for quarterly monitoring (T0, T3, T6 and T9) of analytical parameters. Storage time (T0 to T9) induced significant losses (P