LESSON 3: DRIED MANGO

I. OVERVIEW

Overview of dried fruit:

Definition:

Dried fruits are the products:

(1) prepared from substantially sound fruits, reasonably mature,

sufficiently developed or ripe fruits, and as defined in the individual
annexes;

(2) processed by drying either by the sun or by other recognized methods

of drying and or dehydration into a form of marketable dried products,
with or without sweetening solution and may be coated with one or more
of the ingredients as defined in Section 3 (Essential composition and
quality factors) and in the individual annexes. Dried fruits being prepared
by frying are excluded;

(3) that may undergo operations such as washing or pasteurizing, peeling,

coring, pitting, seed removing, stemming, slicing, cutting, sorting, grading,
etc. depending on the type of product. However, none of their essential
characteristic elements should be removed;

(4) packaged in suitable containers to assure preservation and protection

of the product; and

(5) that may be considered as “untreated dried fruits”, “treated dried

fruits” or specifically “preserved dried fruits” as follows:

• untreated dried fruits – products processed by drying without treating

with any additive before or after drying;

• treated dried fruits – products processed by drying and treated with

preservatives or preserved by other means (e.g. pasteurization); and

• preserved dried fruits – products processed by drying and processing

(e.g. salting, sugaring) before or after drying. The products may be treated
with preservatives.
(CXS 360-2020, 2020)

Dried fruit is a common product worldwide, made by removing part of the

fruit’s natural moisture through methods such as sun drying, hot-air drying,
vacuum drying, or freeze-drying. The process extends shelf life while retaining
most nutrients, vitamins, and minerals.

In hot-air drying, the chamber is usually maintained at 50–70℃, causing

gradual evaporation of water and reduction in size and weight. Once the desired
moisture level is reached, the fruit is cooled and packaged. Unlike fried fruit,
dried fruit does not require oil, so it avoids rancid flavors and remains healthier
for consumers.

Depending on technique, dried fruit can be chewy (soft and moist), freeze-
dried (light and crispy), or fully dehydrated (long shelf life). It is consumed as a
convenient snack and also used in bakery, confectionery, cereals, and functional
foods (Mizrahi, 2014; FAO, 2021).

Standards to be met for dried fruit products:

 TCVN 4843:2007 (ISO 4125:1991), on dried fruits and dried fruits -

definitions and nomenclature (2007)
  TCVN 4594, Canned foods - Determination of total sugars, reducing sugars
and starch.
 TCVN 7087 (CODEX STAN 1-2005), Labelling of prepackaged foods.
 TCVN 7765 (ISO 763), Fruit and vegetable products - Determination of
hydrochloric acid insoluble ash.
 TCVN 7924-3 (ISO 16649-3), Microorganisms in the food chain -
Enumeration method for β-glucuronidase-positive Escherichia coli - Part
3: Most probable number technique using 5-bromo-4-chloro-3-indolyl β-
D-glucuronide.
 TCVN 8275-2 (ISO 21527-2), Microbiology of food and animal feeding
stuffs - Enumeration method for yeasts and moulds - Part 2: Colony
counting technique in products with water activity less than or equal to
0,95.
 TCVN 10780-1 (ISO 6579-1), Microorganisms in the food chain - Detection,
enumeration and serotyping of Salmonella - Part 1: Detection of
Salmonella spp.

Evaluation criteria:

According to Codex General Standard for Dried Fruits (CXS 360-2020)

adopted in 2020

II. MATERIALS AND RESEARCH METHODS

Ingredients:

Mango:

Origin:
 Mango (Mangifera indica L.) is a tropical fruit tree of the Anacardiaceae
family, originating from the Indian subcontinent and Southeast Asia, and has
been cultivated for more than 4,000 years. Currently, mangoes are widely grown
in more than 100 countries, of which Vietnam is one of the countries with a large
mango growing area, mainly concentrated in the Mekong Delta and the South
Central Coast. Mangoes are not only valuable for fresh consumption but also an
important raw material in the processing industry, especially for dried mango
products.

Classification:

In Vietnam, there are many mango varieties with different characteristics

in size, color, taste and harvest time. Some popular varieties used in processing
include:

Cat Hoa Loc mango: Golden yellow flesh, fragrant, sweet, low in fiber,
suitable for dried processing.

Cat Chu mango: Small to medium fruit, sweet taste, slightly sour, little fiber
in the flesh.

Keo mango: Large fruit, green skin even when ripe, firm flesh, sweet taste,
little fiber.

In addition, there are Tuong mango, Thanh Ca mango and many other local
varieties used depending on the production purpose.

This experiment uses Hoa Loc yellow cat mango for investigation.

Structural characteristics:

Mango flesh has a soft tissue structure, lots of cell fluid, high water content
in the fruit (70–85%). The basic components of mango flesh are parenchyma
cells containing soluble sugar, organic acids and carotenoid pigments that create
a characteristic yellow color. The structure of the fruit flesh is soft but still has a
certain toughness, suitable for processing dried products because after
dehydration, the mango pieces still retain their flexibility and do not crumble.

Physical and chemical properties:

The water content in fresh mango accounts for about 80–85%, which is a
decisive factor in the drying and preservation process. Mangoes have a high
natural sugar content (14–20% dry matter), mainly sucrose, glucose and
fructose, which help create a natural sweetness for the product. Organic acids
(especially citric and malic acids) account for about 0.2–0.5%, creating a
characteristic sour taste, contributing to the balance of flavor. Mango flesh is rich
in vitamins (C, A, B6, E) and minerals (K, Mg, Ca), along with carotenoids (β-
carotene), which are the components that create the characteristic orange-yellow
color and high nutritional value. These characteristics make mangoes an ideal
raw material for the production of dried mangoes, both retaining the
characteristic flavor and enhancing the sensory and nutritional value of the final
product.

One cup (165 grams) of fresh mango providesTrusted Source:

Calories: 99
Protein: 1.4 grams
Carbs: 24.8 grams
Fat: 0.6 grams
Fiber: 2.6 grams
Sugar: 22.6 grams
Vitamin C: 67% of the Daily Value (DV)
Copper: 20% of the DV
Folate: 18% of the DV
Vitamin B6: 15% of the DV
Vitamin A: 10% of the DV
Vitamin E: 10% of the DV
Vitamin K: 6% of the DV
Niacin: 7% of the DV
Potassium: 6% of the DV
Riboflavin: 5% of the DV
Magnesium: 4% of the DV
Thiamine: 4% of the DV

Sugar:

In the production of dried mango, sucrose is an important auxiliary

ingredient. The addition of sugar not only creates a characteristic sweetness,
reduces the natural sour taste of mango but also contributes to the formation of a
more harmonious flavor, more acceptable to consumers. The process of sugar
penetration into mango tissue helps balance osmotic pressure, thereby limiting
the growth of microorganisms, prolonging the product's shelf life. In addition,
sugar also has the effect of preserving natural color, improving structure and
making the dried mango pieces flexible, soft, not hard or brittle.
 Sugar used in food processing must meet the requirements of the Codex
Standard for Sugars (CXS 212-1999) adopted in 1999. Amended in 2001, 2019,
2022 and according to TCVN 6959:2001 - White sugar, must meet the following
physical and chemical indicators: Pol degree not less than 99.7; reducing sugar
content does not exceed 0.1% by mass; conductive ash does not exceed 0.07%;
moisture does not exceed 0.06% and color according to ICUMSA scale does not
exceed 160. In terms of appearance, sugar must have shiny white crystals, dry,
loose, uniform, when dissolved, it produces a clear solution, has a natural
sweetness, and no strange odor. Meeting these technical requirements not only
ensures food hygiene and safety but also contributes to improving the sensory
quality and preservation value of dried mango.

Research method:

Research purpose:

Understand and grasp the process of processing dried fruit products.

Find out and prevent factors affecting product quality.

Survey the time affecting product quality. From there, choose the appropriate
time for the product to achieve optimal quality.

Technological process:

Mango

Washing waste water

Peeling
peel, seed
ing

Slicing

Ca2+ solution Soaking

waste water

Washing

Blanching

Cold water Cooling

 waste water

waste water

Process explanation:

Sorting and washing

Purpose: Clean dirt, pests or pesticide residues left on the fruit to ensure the
natural quality of the product.

Methods of implementation: Select undamaged mangoes with suitable ripeness,

size and weight and wash the fruit with water that meets hygiene standards.

Peel

Purpose: Keep only the flesh of the fruit to make jam

Methods of implementation: Use a knife to peel and cut the mango seeds

Slicing

Purpose: Create favorable conditions for the drying and sugar soaking process.
Helps the product to have a bite-sized and uniform appearance.

Methods of implementation: Slice the mango into thin slices 0.5-0.7 cm thick

Soaking

Purpose: Create firmness, crispness and keep the color of the product.
How to proceed: Soak the mango slices in Ca2+ solution for 5 hours. During this
time, avoid touching the mango soaking water basin and the mango inside.

Washing

Purpose: Clean microorganisms and impurities. Remove Ca2+ from raw

materials to avoid affecting the product.

Methods of implementation: After soaking, the mangoes are washed many times
and then drained.

Blanching and cooling

Purpose:

Inactivate some phenols that cause darkening.

Suspend internal biochemical process, stabilize color

Methods of implementation: Blanch in boiling water for about 30 second to 1

minute.

Sugaring

Purpose: Create sweetness for the product.

Methods of implementation: When the mangoes are dry, place them in a

container lined with a layer of sugar at the bottom, sprinkle sugar evenly over the
surface of the mangoes and continue to place the mangoes in a layer of sugar and
a layer of mangoes until finished.

Drying

Purpose: Increase the sensory value and complete the product. Increase the dry
matter content, prolong the shelf life of the product.

Methods of implementation: Mangoes are placed on trays and placed in a drying

oven at a temperature of about 60 degrees Celsius. During drying, samples are
taken out to check color and weight according to the survey time period.

III. RESULTS AND DISCUSSION

Research results:

Color conversion results from RGB to Lab of the sample with 4-hour drying time
 Time
L 85.9
0h a -3.9
b 36.2
L 76.0
4h a -2.9
b 13.2

0h: m = 16.5 g

4h: m = 10 g

Color conversion results from RGB to Lab of the sample with 5-hour drying time

Time
L 85.3
0h a -4.3
b 27.6
L 67.3
5h a -3.2
b 29.2

0h: m = 16.5 g

5h: m = 9.5 g

Color conversion results from RGB to Lab of the sample with 6-hour drying time

Time
L 80.8
0h a -2.7
b 37.5
L 60.5
6h a -2.0
b 40.9
0h: m = 16.5 g

6h: m = 8.5 g

Product after drying 6h

Discussion:

Regarding mass, size, texture and color change during the drying process: the 4h
sample when broken strongly showed cracks, from the 5h sample onwards this
phenomenon no longer occurred. At the same time point, the 4h sample escaped
slower than the other 2 samples (the mass decreased slowly) because the 4h
sample consisted of two small slices instead of 1 large slice like the other 2
samples, so the contact area with hot air of this sample was smaller and at the
same time, this sample was also placed in the corner of the tray where there
were no air holes, so the ability to escape water was slower.

Regarding sensory characteristics: The products in all three time groups had a
very light mango smell, almost overwhelmed by the smell of sugar, possibly
because the raw material was soaked in a relatively large amount of sugar (m
sugar/m mango = 1/2) for a relatively long time (about 11 hours). The finished
mango slices at 4h have a lighter yellow color and are brighter than the finished
products at 5h and 6h and are darker than the yellow color before drying. The
finished product at 5h begins to show dark spots and they appear more in the 6h
sample, especially in the thinner slices, while the color of the thicker part is still
similar to the 4h sample. Basically, it can be seen that the color of the fruit flesh
will fade during the drying process, but it will not fade too much and there will be
a phenomenon of darkening or browning if dried for too long because long
drying increases the intensity of oxidation and caramelization reactions. The
product has a fairly light mango flavor and is not sour because the mango variety
used is not sour and sweet, but the fruit flesh is still very firm, but you can still
taste the light crunch of sugar crumbs clinging to the edges of the dried mango
slices (sugar re-slicing phenomenon) due to the type and amount of sugar used,
which can be overcome by switching to another sweetener such as polyol.

Expanding the issue - HACCP Plan for Dried Mango in Industry:

Hazard assessment and critical control points (HACCP) is worldwide considered

as an effective and rational means of assuring food safety, which can be applied
throughout the food chain from primary production to final consumption. It is a
system aiming at the production of zero defective products which separates the
acceptable from the non-acceptable (Mauropoulos and Arvanitoyannis, 1999).

HACCP Plan for Dried Mango in Industry

1. Product Description

 Product: Semi-moist dried mango slices (aw ≈ 0.6–0.7, moisture ≤ 20%).

 Packaging: Food-grade moisture-proof pouches (vacuum or MAP).

 Intended use: Ready-to-eat snack or food ingredient.

 Consumers: General population, including export markets.

2. Process Flow (Simplified)

1. Raw mango reception

2. Washing & peeling

3. Cutting/slicing

4. Pretreatment (sugar infusion / citric acid dip)

5. Drying (hot air / hybrid / tunnel dryer)

6. Cooling

7. Sorting & quality check

8. Packaging

9. Storage & distribution

3. Hazard Analysis & CCPs

4. Critical Limits (Key Values)

 Moisture content: ≤ 20%

  Water activity (aw): ≤ 0.6–0.7

 SO₂ residues (if used): ≤ 2000 ppm (Codex Standard for Dried Fruit)

 Pesticide residues: within Codex MRLs

 Microbiology:

o Salmonella: absent in 25 g

o E. coli: ≤ 10 CFU/g

o Yeasts & molds: ≤ 10³ CFU/g

5. Monitoring

 Moisture & aw: digital moisture analyzer, aw meter

 Temperature & drying time: continuous sensors & chart recorders

 Chemical residues: periodic lab analysis (SO₂, pesticides, heavy metals)

 Microbiology: regular batch testing

6. Corrective Actions

 Non-compliant raw mangoes → reject or return to supplier.

 Excess SO₂ or failed moisture limit → reprocess or discard batch.

 Packaging leakage → reseal or repackage.

 Microbiological failure → reject lot, sanitation review, retrain staff.

7. Verification

 Calibration of monitoring equipment.

 Internal HACCP audits.

 Third-party certification (HACCP / ISO 22000 / BRC).

 Trend analysis of microbiological & chemical test results.

8. Documentation

 Batch records: drying curves, moisture/aw logs.

 Cleaning & sanitation records.

  Supplier COAs (Certificates of Analysis).

 CCP monitoring logs & corrective actions.

References (Reliable Sources)

 FAO/WHO Codex Alimentarius. General Principles of Food Hygiene CXC 1-

1969 (HACCP System and Guidelines for its Application).

 Codex Alimentarius. Codex Standard for Dried Fruits (e.g., CXS 177-1991,
dried apricots).

 ResearchGate (2021). Biological, chemical and physical hazards control

plans to ensure employees' health during dried mango production in Burkina
Faso.