Physicochemical and Nutritional Evaluation of Mango Purees from the Savanes District under Different Storage Conditions

Mangoes are perishable commodities subject to continuous changes which lead to post-harvest losses. Thus, developing effective conservation methods is necessary in order to reduce these losses. Main objective of this study was to evaluate the impact of storage at 4°C and 25°C on the physicochemical and nutritional properties of mango purees from 3 departments (Boundiali, Korhogo and Sinématiali) of the district of savannahs. After stabilization of the purees, the physicochemical and nutritional parameters were determined according to standardized methods. Results of the study revealed fluctuations in parameters during storage. After 4 weeks of storage at 4°C, the moisture content, pH and acidity oscillated between 82.90 ± 0.20 – 88.61 ± 0.70%, 3.50 ± 0.05 – 4.21 ± 0.02 and 6.00 ± 0.02 – 8.66 ± 0.30 meq/, respectively. 100g. As for storage at 25°C after 4 weeks, these parameters varied respectively between 82.90 ± 0.20 – 93.23 ± 0.55%, 3.21 ± 0.12 – 4.21 ± 0.02 and 6.00 ± 0.02 – 9.10 ± 0.02 meq/100g. Residual nutrient contents after 4 weeks at 4 °C were included: soluble dry extract (18 ± 0.00 – 13.33 ± 0.17 °Brix), reducing sugars (0.35 ± 0.02 – 0.89 ± 0.02 %), total sugars (0.73 ± 0.04 – 1 .19 ± 0.11 %), proteins (3.97 ± 0.15 – 5.87 ± 0.26%) and vitamin C (6.56 ± 0.09 – 11.15 ± 0.05 mg/100g). After 4 weeks of storage at 25°C, the variations were as follows: soluble dry extract (18 ± 0.00 – 11 ± 0.00 °Brix), reducing sugars (0.28 ± 0.03 – 0.89 ± 0.02%), total sugars (0.49 ± 0.01 – 1.19 ± 0.11 %), proteins (3.97 ± 0.15 – 9.40 ± 0.15%) and vitamin C (4.86 ± 0.10 – 11.15 ± 0.05 mg/100g). In view of these results, it would be desirable to keep the purees stabilized at 4°C and 25°C for respectively no more than 4 weeks and 2 weeks in order to contribute to the food security of the Ivorian population.