Effects of different packaging systems and storage temperatures on the physical and chemical quality of dried mango slices

Dried mango slices packed in atmospheric air (AP) and in modified atmospheres (MAP1, MAP2 and MAP3) (namely, 100% CO2, 100% N-2 and 30% CO2 + 70% N-2), were stored at 25, 37 and 50 degrees C for 6 months. Physicochemical properties and microbial were evaluated throughout storage monthly so as to explore the effect of storage conditions on far-infrared dried mango slices. The results show that dried mango slices stored at 37 and 50 degrees C suffered severe discoloration and great losses of ascorbic acid, while those stored at 25 degrees C better preserved surface color and nutrients. Besides, the content of beta-carotene in all samples declined gradually during storage, and MAPs preserved higher beta-carotene content than AP. Similarly, MAPs also gained higher retention of ascorbic acid at 25 degrees C, without significant differences found among samples stored at 37 and 50 degrees C throughout the storage, respectively. As a result, MAPs combined with low storage temperature are considered as a better condition to preserve the quality of dried mango slices during storage. In addition, it's note-worthy that microbial growth didn't take place at all storage temperatures during storage, indicating dried mango slices were safe for human consumption.