Mechanical Size Reduction and Solar Drying of Fresh Mango Slices for Amchur Production

Abstract

Fruits play a vital role in human nutrition, but their highly perishable nature limits their storage duration. As drying is an ancient preservation method, a study was conducted to evaluate the impact of solar tunnel drying on the physio-chemical properties and antioxidant activity of mango fruits. Fresh mango slices were subjected to solar tunnel drying at a temperature of 60 ± 2°C for 6 hours. The drying process led to a decrease in moisture content, which in turn enhanced the physio-chemical characteristics, including total soluble solids, acidity, reducing and total sugars. While heat-sensitive vitamin C decreased, the antioxidant compounds, such as total phenols and total carotenoids, increased. Moreover, the antioxidant activity improved significantly, from 68.6% to 86.3% in mango. In conclusion, solar tunnel drying is a cost-effective method for preserving fruits efficiently and effectively for extended periods.