@article{ajfst20261454,
author={{FOKOUO, Kouam¨¦ Elie and OKA, N¡¯zu¨¦ Kouadio Christian and KOUAME, Hanzi Karen and KOUASSI, Kouakou Nestor},
title={Study of Accelerated Aging of Dried Mango Slices Produced in Northern C?te D¡¯Ivoire},
journal={American Journal of Food Science and Technology},
volume={14},
number={5},
pages={186--192},
year={2026},
url={https://pubs.sciepub.com/ajfst/14/5/4},
issn={2333-4835},
abstract={The production of dried mango slices represents a significant financial opportunity for many cooperatives in northern C?te d¡¯Ivoire. However, the challenge lies in preserving the slices after production, which remains a limiting factor for the sustainable development of this sector. The objective of this study was to improve the shelf life of dried mango slices (<i>Mangifera indica</i> L. var. Kent). To achieve this, a number of treatments were applied. UV-C Exposure: The slices were exposed to ultraviolet-C (UV-C) radiation. Packaging: After UV-C treatment, the slices were packaged either in kraft paper or polyethylene. Subsequently, these treated slices underwent an accelerated aging test over three months within a controlled environment maintained at 40¡ãC ¡À 2¡ãC and a relative humidity of 75% ¡À 5%. Regular analyses were conducted at specific intervals (T0: initial time; T3: 3rd month of storage; T6: 6th month of storage; and T9: 9th month of storage). The study found that the microbiological load for the group treated with UV-C and packaged in kraft paper (LMS-UVC-K) showed no significant microbiological load, while the group treated with UV-C and packaged in polyethylene (LMS-UVC-P) experienced a 9% increase (TAMF). Additionally, LMS-UVC-P had a moisture content of 47.98%, whereas LMS-UVC-K had 12.77%. Remarkably, the water activity (Aw) values did not exceed the threshold (Aw = 0.6) for LMS-UVC-K. In sensory evaluations, LMS-UVC-K received the highest sensory ratings during the 9-month storage period, with an average score of 6 ¡À 0.00. In contrast, LMS-UVC-P scored an average of 4 ¡À 0.00. Overall, the combination of kraft paper and UV-C treatment allowed for a minimum shelf life of 9 months for dried mango slices, while the combination of polyethylene and UV-C treatment provided 3 months of preservation. This approach could effectively preserve dried mango slices produced.},
doi={10.12691/ajfst-14-5-4}
publisher={Science and Education Publishing}
}