Effect of mango shelf life on sensory properties of puree produced in Côte d'Ivoire

Hyacinthe, Anon Attoh and Serge, Guede Seri and Jean, Nyamien Yves Bleouh and Bedel, Fagbohoun Jean and Patrice, Kouame Lucien (2025) Effect of mango shelf life on sensory properties of puree produced in Côte d'Ivoire. World Journal of Advanced Research and Reviews, 25 (3). pp. 789-798. ISSN 2581-9615

Background: Since mango is a highly perishable fruit, post-harvest losses limit its use and cause huge losses in earnings for producers and exporters in Côte d'Ivoire. Mango processing should make it possible to reduce post-harvest losses, while offering new ways of exploiting the fruit. Aim: It is against this backdrop that this study was carried out, with the aim of contributing to the development of mangoes produced in the north of Côte d'Ivoire. Methodology: In practice, purees were produced from mangoes of the Kent variety preserved for 6, 8 and 9 days. Two sensory tests were then carried out, one focusing on the consumer and the other on the product. Results: As a result of this study, the puree produced from mangoes kept for 10 days was the most preferred by amateur tasters; although expert tasters found that the intensity of its sweet taste was not significantly different from that of the puree produced from mangoes kept for 8 days. Conclusion: These results suggest that, to produce puree from Kent mangoes, it would be advisable to keep them for 8 to 10 days, after picking at physiological maturity.