Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation

Abstract

Abstract Drying characteristics and quality attributes are greatly dependent on the maturity status of fresh fruits. Hence, this work investigated the changes of quality and volatile properties of mangoes at different ripening stages (increased from RS-1 to RS-4) during infrared drying. Results showed that, the increases of hardness and total soluble solids/titratable acid during drying were varied with the ripening stage of fruits. Fruits at RS-3 obtained the highest increase in total phenolic (8.72 mg/g), the most dramatic decrease in vitamin C (5.58 mg/g), and the lowest decrease in β-carotenoid contents (56.49 mg/100g) during drying. After drying, the lower L* values, higher a* and b* values were obtained at products with higher ripeness, and the RS-2 and RS-3 achieved better color. Multivariate data analysis revealed that the aroma of dried mangoes had a clear distinction at different ripening stage, and the fruity aroma from RS-3 was the most intense. According to the comprehensive quality evaluation model, the qualities of dried mangoes were in the order: RS-3 > RS-4 > RS-2 > RS-1.