Mango: Processed Products

Contents: Introduction --- Characteristics and Composition of Mango --- Processing Methods and Products (Postharvest Handling – Peeling [Steam Peeling – Lye Peeling] – Frozen Puree [Heat Treatment Studies – Peeled Versus Unpeeled Fruit for Puree] – Frozen Slices – Canned Nectar – Drum-Dried Puree) --- Literature Cited --- Appendix (Analytical Methods [Total Solids –Soluble Solids – Total Acid – Gardner Meter Color Reflectance Value – Total Carotenoids – Ascorbic Acid Assay – Peroxidase – Catalase (Two Methods) – Polyphenolase – Pectin Methyl Esterase – Polygalacturonase (Two Methods) – Alcohol Soluble Pigment] – Processing Flow Sheets [Frozen Puree – Frozen Slices]).