Effect of storage temperature on nutritional quality and microbial safety of dried mango using the Q10 thermal acceleration method

This study delves into the preservation challenges and shelf-life extension of dried mangoes, a globally popular snack, whose texture and flavor are altered through the drying process. Due to rapid quality deterioration influenced by desiccation, microbial growth, and enzyme activity, maintaining the quality of dried mango products presents significant challenges. Employing the Q10 thermal acceleration method, this research evaluates the impact of storage temperatures of 40°C and 50°C on the quality, safety, and shelf-life of dried mangoes. Comprehensive analyses were conducted to assess color, moisture content, water activity, and key nutritional components, including total ascorbic acid, polyphenols, flavonoids, and carotenoids. The study further investigated microbial safety by quantifying total aerobic microorganisms, yeast, and mold. Findings suggest that the product maintains optimal quality with a prolonged shelf-life of up to 252 days at a temperature of 30±2°C, despite minor changes in color and moisture levels. The results demonstrate that the Q10 thermal acceleration method was effective not only in predicting shelf-life but also in enhancing understanding of product degradation under various storage conditions. This approach provides valuable insights for producers and consumers to ensure food quality and safety during storage and transportation, contributing significantly to advancements in food science and technology.