Intermediate moisture (IM) fruit of mango, papaya and jackfruit slices through microwave energy and vacuum drying

Abstract

The study on ‘Intermediate moisture (IM) fruits of mango, papaya and jackfruit slices through microwave energy and vacuum drying’ was conducted in the Department of Postharvest Management, College of Agriculture, Vellanikkara during 2023 to 2025, using mango var. Alphonso, papaya var. Red Lady, and jackfruit var. Muttom Varikka. The study optimised microwave power, immersion duration, and osmotic solution for the development of intermediate moisture mango, papaya, and jackfruit. The study also evaluated the impact of packaging material (LDPE and polyethylene laminated aluminium pouch) and storage conditions (ambient and low temperature) on the quality of intermediate moisture mango papaya and jackfruit. In mango, the IM slices developed from fruit pulp concentrated at 180 W and immersion duration of 12 h was found best in total sugars (52.07 %), total carotenoids (4632.46 μg/100 g), total phenols (115.03 mg/100 g), vitamin c (42.76 mg/100 g), DPPH scavenging activity IC50 (2.19 μg/mL), total antioxidant activity (323.33 mg AAE/100 g), microbial quality, colour (8.80), flavour (8.90), taste (8.75) and overall acceptability (8.75). The IM slices developed by immersing the mango slices for 12 hours in sucrose syrup concentrated at 300 W proved best in terms of appearance (8.80), texture (8.70), odour (8.70) and after taste (8.60). These two treatments were selected for storage study for 3 months. In papaya, the IM slices developed from fruit pulp concentrated at 300 W and immersion duration of 24 h was found superior in, total carotenoids (1439.20 μg/100 g), total phenols (160.96 mg/100 g), vitamin C (34.92 mg/100 g), DPPH scavenging activity IC50 (2.55 μg/mL), total antioxidant activity (173.60 mg AAE/100 g), microbial quality, appearance (8.60), colour (8.70), flavour (8.60), odour (8.75), taste (8.80), after taste (8.65) and over acceptability (8.80). The IM slices developed by immersing the papaya slices for 12 hours in sucrose syrup concentrated at 300 W found superior in total soluble solids (71.53 °B) with optimal organoleptic acceptability. mgAAE/100 g), microbial quality, colour (8.80), flavour (8.90), taste

(8.75) and overallacceptability (8.75).TheIM slices developed by immersing the mango slices for12 hours in sucrosesyrup concentrated at 300 Wproved best in terms of appearance(8.80), texture(8.70), odour (8.70)and after taste(8.60). Thesetwo treatments were selected for storage studyfor3 months.

In papaya, the IM slices developed from fruit pulp concentrated at 300 Wand immersion duration of 24 h was foundsuperiorin, total carotenoids(1439.20μg/100 g), total phenols(160.96 mg/100 g),vitamin C(34.92 mg/100 g), DPPH scavenging activity IC50(2.55μg/mL), total antioxidant activity (173.60 mgAAE/100 g), microbial quality, appearance(8.60), colour (8.70), flavour (8.60),odour(8.75), taste(8.80), aftertaste(8.65) and over acceptability (8.80).TheIMslices developed by immersing the papayaslices for12 hours in sucrosesyrupconcentrated at 300 Wfoundsuperiorin total soluble solids (71.53 °B) with optimal organoleptic acceptability. 300 W and immersion duration of 6 h was found superior in, total carotenoids (2696.94 μg/100 g), total phenols (132.98 mg/100 g), vitamin C (19.80 mg/100 g), DPPH scavenging activity IC50 (2.62 μg/mL), total antioxidant activity (199.07 mg AAE/100 g), microbial quality, appearance (8.60), colour (8.60), flavour (8.60), texture (8.30), odour (8.60), after taste (8.15) and overall acceptability (8.70). The IM slices developed by immersing the jackfruit flakes for 12 hours in sucrose syrup concentrated at 300 W was found to be the best in total soluble solids (71.40 °B) and optimal organoleptic acceptability. The IM mango, papaya and jackfruit slices developed using fruit pulp concentrate, packed in polyethylene laminated aluminium packaging were found to be the best in terms of total sugars (40.23 %, 23.34 %, and 32.58 %), total carotenoids (3534.64, 881.78, and 2322.67 μg/100 g), total phenols (90.95, 123.56, and 77.58 mg/100 g), DPPH scavenging activity (3.02, 3.89, and 3.17 μg/mL), total antioxidant activity (187.87, 81.18, and 91.93 mg AAE/100 g), with lower microbial counts of bacteria (2.33 cfu/g, 2.67 cfu/g, and 2.00 cfu/g), fungi (2.33 cfu/g, 2.00 cfu/g, and 2.00 cfu/g), and yeast (1.00 cfu/g, 1.33 cfu/g, and 1.00 cfu/g) and organoleptic acceptability. Non-enzymatic browning was lower for the samples packed in polyethylene laminated pouches under refrigerated conditions. Microwave energy under higher levels degraded the quality of osmotic agent. The study recorded 180 W as optimum power for concentration of mango juice, while for papaya and jackfruit 300 W recorded best results. Fruit pulp concentrates as osmotic agent improved the nutritional profile of the intermediate moisture fruits. It also maintained the natural fruity flavour with a good blend of sugars and organic acids, which enhances the consumer acceptability.