With the objective to evaluate the best preservation methods of 'Tommy-Atkins' mango pulp, this work was idealizated to testify two processing methods: ground pulp and sliced pulp conditioned respectively, in polyethylene plastic bag and polystyrene trays covered with polyvinyl chloride film with 12 mum of thickness, frozen and stored at -18ºC. The results obtained demonstrated that ground pulp had reasonable aspects until 20 week while sliced pulp had reasonable aspects for 18 weeks, because it showed soft texture after this time; the content of soluble solids increased and the vitamin C decreased in both preservation forms; the pulp firmness in the sliced pulp varied with the storage time. In general the appearance, texture and flavor were affected by the storage time.
mango; ground pulp; pulp slices; quality; freezing; shelf life
