DETERMINATION OF DRYING METHOD AND FRUIT MATURITY IN PREPARING CHIPS OF MANGO CV. ARUMANIS
The use of off-grade mango cv. Arumanis for chips would increase their added value. The aim of this research was to determine the best drying method and fruit maturity in preparing chips of Arumanis mango. This research used a factorial randomized design with the first factor was drying method (electric drier of 60, 70, 80 and 90°C, modified oven, sunshine) and the second factor was fruit maturity (75, 80, 85, 90 and 95 days from full bloom), replicated 3 times. Observation done was preference test of chips produced after 2 weeks in storage on colour, taste and crispiness. Result showed that the best drying method was using electric drier of 80°C, while the best fruit maturity was 85 days from full bloom.
Suhardjo, Y. and Santoso, P. (2000). DETERMINATION OF DRYING METHOD AND FRUIT MATURITY IN PREPARING CHIPS OF MANGO CV. ARUMANIS. Acta Hortic. 509, 515-522
off grade mango, processing