Effect of Potassium Metabisulfite Application on the Quality of Mango Slices
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Abstract
This research aimed to study the quality of dried mango slices produced from ripe mango pulp and extended in shelf life with potassium metabisulfite. Mango slices were randomly sampled every month for 5 months, and their chemical, physical, and microbiological properties were examined. The results showed that the sulfur dioxide content in the mango slices ranged from 29.17–54.00 ppm and tended to decrease due to the heat effect during the production process. Higher concentrations of potassium metabisulfite effectively inhibited browning. The pH increased from 2.31–2.50 in month 1 to 2.46–2.67 in month 5, while the total soluble solids tended to decrease. Moisture content and free water content remained constant and within standard limits, with moisture content not exceeding 0.85% and free water content ranging from 0.55–0.56. The color of the product changed slightly with storage time. Microbiologically, the total microbial count, yeast, and mold were less than 10 CFU/g throughout the 5-month storage period, and higher concentrations of the substance further inhibited microbial growth. All mango sheet samples contained sulfur dioxide levels that did not exceed the legal limit. In conclusion, the use of potassium metabisulfite can safely extend the shelf life of mango for processing and help maintain the quality of mango sheet products.
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