Effect of mango shelf life on sensory properties of puree produced in Côte d'Ivoire

Background: Since mango is a highly perishable fruit, post-harvest losses limit its use and cause huge losses in earnings for producers and exporters in Côte d'Ivoire. Mango processing should make it possible to reduce post-harvest losses, while offering new ways of exploiting the fruit. Aim: It is against this backdrop that this study was carried out, with the aim of contributing to the development of mangoes produced in the north of Côte d'Ivoire. Methodology: In practice, purees were produced from mangoes of the Kent variety preserved for 6, 8 and 9 days. Two sensory tests were then carried out, one focusing on the consumer and the other on the product. Results: As a result of this study, the puree produced from mangoes kept for 10 days was the most preferred by amateur tasters; although expert tasters found that the intensity of its sweet taste was not significantly different from that of the puree produced from mangoes kept for 8 days. Conclusion: These results suggest that, to produce puree from Kent mangoes, it would be advisable to keep them for 8 to 10 days, after picking at physiological maturity.