Interactions Between Varieties, Drying Methods and Packaging Materials on Moisture and Ash Contents of Dried Mango (Mangifera Indica, L) Chips

Abstract

This study examined the interaction of mango varieties (Keith and Julie), drying methods (open sun, solar cabinet, oven) and packaging materials (glass, plastic, corn starch, polyethylene) on moisture and ash content of dried mango chips over four months period, in order to determine the most effective combination for long term storage and quality. Proximate analysis and statistical analysis using ANOVA with LSD were employed. Key findings indicated that the combination of Keith variety, oven drying, and glass packaging yielded the lowest moisture content (5.00%), enhancing storability and reduced microbial spoilage. For ash content, Keith variety, solar cabinet drying, and glass packaging combination retained the highest percentage (2.44%), indicating better quality preservation. Glass packaging emerged as superior to corn starch, plastic and polyethylene due to its non-porous nature and protective qualities. When compared to plastic, it was observed that, because glass had the least effect on the flavor of food while protecting it from external factors; it preserved flavor better but this was not directly tested in this study. However, when properly sealed, com starch could be an option, due to its light weight, low cost, biodegradability, and eco-friendliness. It is recommended that further research be conducted on the effect of glass packaging on flavor of stored food products. Also, on the proper and improved sealing of corn starch packaging.