Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage

Mango ( Mangifera indica ) is a renowned fruit cherished for its delightful taste and nutritional value. Belonging to the Anacardiaceae family, mangoes exhibit a climacteric trait marked by heightened respiration and ethylene production, resulting in a limited shelf life. To counter this, mangoes are often processed into pulp for extended storage. However, improper processing techniques can drastically reduce the pulp's shelf life. Therefore, this study aimed to assess the effects of food additives (potassium metabisulphite and sodium benzoate) and thermal treatments (at 70 and 80 °C), individually and in combination, on the quality of Chaunsa mango pulp during a six-month period at room temperature. Quality was evaluated through physicochemical tests (titratable acidity, TSS, pH, and color) and microbiological analysis (total plate count). During storage, titratable acidity, TSS and total plate count increased whereas pH decreased for all treatments. In case of color, L* values increased initially before declining whereas a* values increased and b* values decreased for all treatments throughout the storage. The results indicated that the treatment with potassium metabisulphite alone (M CP ) or combined with a 70 °C heat treatment (M 70CP ) yielded the best outcomes, surpassing the control and other treatments, and maintained quality throughout the storage period. High-performance liquid chromatography (HPLC) was used to analyze the organic acid content of these two most effective treatments. The highest concentration was that of malic acid followed by oxalic acid and citric acid. This study suggests that the use of food additives, alone or in combination with thermal treatments, significantly prolongs the shelf life of mango pulp to six months, ensuring availability during off-seasons and facilitating its industrial applications.