Acceptability and Keeping Quality of Marmalades and Canned Slices in Heavy Syrup of Mango Cultivars

Abstract

This study evaluated marmalades and slices in heavy syrup of four mango cultivars-Edward, Irwin, Palmer, and Keitt. All varieties gave well over 65% recovery in pulp available for canning or marmalades. Both products exhibited some browning during storage, particularly in the marmalades, perhaps because of the lower pH, but such browning did not impair their acceptability. The quality and acceptability of both products were good for as long as 12 months.