Changes in Physicochemical Properties of Pickled Mango Slices During the Osmotic Dehydration

Abstract

This research aimed to investigate the changes in total soluble solids (TSS), pH, titratable acidity, and color quality of Kaew Kamin mango during the osmotic dehydration process. Mango pieces were pretreated brining in salt solution were used in this study. The osmotic dehydration was carried out using an osmotic solution with a concentration of 29.80±0.10 °Brix. The samples were immersed in the osmotic solution for the first 24 hours, followed by replacement with fresh osmotic solution of the same concentration (29.80±0.10 °Brix) and further immersion for another 24 hours. Quality analyses of the mango pieces were conducted at time intervals of 0, 6, 12, 18, 24, 30, 36, 42, and 48 hours. The results showed that the total soluble solids in the mango pieces increased from 3.30±0.26 to 23.50±0.70 °Brix, reaching osmotic equilibrium at 48 hours. The pH value decreased from 3.4±0.04 to 2.5±0.05, while titratable acidity increased from 0.43±0.10 to 0.81±0.10. Furthermore, the lightness (L*) and greenness (-a*) values of the mango color decreased, whereas the yellowness (+b*) value increased over time. These findings indicate significant physical and chemical changes in the product during the osmotic dehydration process.