Canning Preservation of Mango Slices

This study was carried out to investigate the effect of sugar syrup concentrations (15–30 oB), time (10–15 min) and temperature (80–100°C) of thermal processing on various attributes i.e. acidity, ascorbic acid, overall acceptability and SPC. Canned mango slices contain 20oB sugar syrup and thermally processed at 100°C for 10 min results in good quality product. Processed mango slices can be stored at ambient storage condition (30±2°C) for one year.