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Abstract
Quality attribute, viz., ascorbic acid (vitamin C) of minimally processed mangoes (cv. Dashehari and Langra) were studied at different level of thermal and chemical treatments. Thermal treatment (hot water temperature: 40, 45 and 50°C and water dipping time: 30, 40 and 50 minute) and chemical treatments (calcium chloride solution at different concentration of 2.5 and 3.5%) was applied on whole mangoes followed by another factor of chemical treatment i.e. malic acid solution at different concentrations (0.5 and 1.0%) were subjected to slice (cube) of mangoes. The effect of thermal treatments on vitamin C was decreased in sample of both mango verities. Whereas chemical treatments improve the value of ascorbic acid. The quality attributes were found higher in sample of Langra mango than Dashehari during whole given treatments. The highest ascorbic acid (17.59 and 142.99mg/100 gm for Dashehari and Langra respectively) was observed at 40°C/30min/3.5%CaCl2/1%malic acid treatment.