Study of Accelerated Aging of Dried Mango Slices Produced in Northern Côte D’Ivoire

Kouamé Elie FOKOUO^1, , N’zué Kouadio Christian OKA¹, Hanzi Karen KOUAME¹ and Kouakou Nestor KOUASSI^{1, 2}

¹Food Biochemistry and Tropical Products Technology Laboratory, University of NANGUI ABROGOUA, 02 BP 801 Abidjan 02, Côte d'Ivoire

²Swiss Centre for Scientific Research, 01 BP 1303 Abidjan 01, Côte d’Ivoire

Cite this paper:
Kouamé Elie FOKOUO, N’zué Kouadio Christian OKA, Hanzi Karen KOUAME and Kouakou Nestor KOUASSI. Study of Accelerated Aging of Dried Mango Slices Produced in Northern Côte D’Ivoire. American Journal of Food Science and Technology. 2026; 14(5):186-192. doi: 10.12691/ajfst-14-5-4

Abstract

The production of dried mango slices represents a significant financial opportunity for many cooperatives in northern Côte 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 (Mangifera indica 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°C ± 2°C and a relative humidity of 75% ± 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 ± 0.00. In contrast, LMS-UVC-P scored an average of 4 ± 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.

Keywords:
Stability Minimum durability date (MDD) Packaging Dried mango slices Shelf life Ultraviolet-C (UV-C)

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Inter-mangue, 2022. Atelier diagnostic de l’association interprofessionnelle de la filière mangue (inter mangue) booster la filière mangue en 2020 par la création d’emplois et la réduction de la pauvreté. https://news.abidjan.net/articles/706008/vers-la-reduction-de-20%-des-pertes-postrecoltes-de-la-mangue. [Consulté le 20/02/2022].
[2]	M Arnoldus; F Van der Pol, C Ravry, 2011. Affaire juteuse : quel est l’avenir des produits dérivés de la mangue au Burkina Faso et au Mal, 144 p.
[3]	KE Fokouo, KN Kouassi, M Adou, YD N’dri, K Tano, NG Amani, 2023. S.W.O.T. diagnosis of the production system of dried mango slices produced in the North of the Côte d’Ivoire. African Journal of Food Science, 17(3), 59-66.
[4]	P Labaky, 2021. Étude de nouveaux marqueurs de qualité de la mangue fraîche et d’un procédé innovant de texturation (IVDV) pour l’optimisation de la qualité des purées et des mangues séchées. Université Montpellier; Université Saint-Joseph (Beyrouth), 218 p.
[5]	KE Fokouo, KN Kouassi, M Adou, YD N’dri, K Tano, NG Amani, 2022. Influence of Storage Time on the Physicochemical, Microbiological and Sensory Characteristics of Dried Mango Slices (Mangifera indica L. Var Kent) Produced in Côte d'Ivoire. International Journal of Current Microbiology and Applied Sciences, 11(10), 158-167.
[6]	C Vasco, J Ruales, A Kamal-Eldin, 2008. Total penolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry, 111(4): 816-823.
[7]	Research Institute, 2016. «Assessment of physical and mechanical properties of paper bags used to transport retail products », ITENE. www.paperrecovery.org
[8]	ICH, 2009. Stability testing of active pharmaceutical ingredients and finished pharmaceutical products. World Health Organization WHO Technical Report Series, No 953.
[9]	FD X 15-140, 2013. Mesure de l'humidité de l'air. Enceintes climatiques et thermostatiques. Caractérisation et vérification, 43 p.
[10]	AOAC, 2000. Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington DC, 687 p.
[11]	NF EN ISO 6887-1, 2017. Microbiologie de la chaîne alimentaire-Préparation des échantillons, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique-Partie 1 : Règles générales pour la préparation de la suspension mère et des dilutions décimales, 28 p.
[12]	AFNOR NF V08-051, 1999. Microbiologie des aliments-Dénombrement des microorganismes par comptage des colonies obtenues à 30 degrés Celsius-Méthode de routine, 8 p.
[13]	G Pongracz, H Weiser, D Matzinger, 1971. Tocopherols- Antioxydant. Fat. Science Technology, 97: 90-104.
[14]	R Sami, Y Li, B Qi, S Wang, Q Zhang, F Han, L Jiang, 2014. HPLC Analysis of Water-Soluble Vitamins (B2, B3, B6, B12, and C) and Fat-Soluble Vitamins (E, K, D, A, andβ-Carotene) of Okra (Abelmoschus esculentus). Journal of Chemistry, 1-6.
[15]	AFNOR NF EN ISO 11136, 2017. Analyse sensorielle-Méthodologie-Lignes directrices générales pour la réalisation d'épreuves hédoniques effectuées avec des consommateurs dans un espace contrôlé, 55 P.
[16]	B Dereje, S Abera, 2020. Effect of some pretreatments before drying on microbial load and sensory acceptability of dried mango slices during storage periods and Agriculture. Cogent Food & Agriculture, 6(1), 1-17.
[17]	PA Houssou, NR Adjovi, R Metohoue, V Dansou, H Djivoh, A Hotegni, GA Mensah, 2016. Évaluation de la qualité de yêkè-yêkè (couscous de maïs) et de gambari-lifin (farine raffinée de maïs) au cours du stockage. Revue Ivoirienne des Sciences et Technologie, 27: 136-150.
[18]	Guide des manipulateurs d’aliments de l’Ontario, 2018. La salubrité des aliments. ED 3, 166 p.
[19]	F Davaux, S Nicolas, C Oubart, 2018. Les UV-C : une alternative à la stabilisation microbiologique des mouts et des vins, 4 p.
[20]	J Mercier, M Baka, B Reddy, R Corcuff, J Arul, 2001. Shortwave Ultraviolet Irradiation for Control of Decay Caused by Botrytis cinerea in Bell Pepper: Induced Resistance and Germicidal Effects. Journal of the American Society for Horticultural Science, 126: 128-133.
[21]	A Siddiqui, S Dawar, MJ Zaki, N Hamid, 2011. Role of ultra violet (UV-C) radiation in the control of root infecting fungi on groundnut and mung bean. Pakistan Journal of Botany, 43: 2221-2224.
[22]	LA Adepoju, ZD Osunde, 2017. Effect of pretreatments and drying methods on some qualities of dried mango (Mangifera indica) fruit. Agricultural Engineering International: CIGR Journal, 19(1): 187-194.