Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation

Drying characteristics and quality attributes are greatly dependent on the maturity status of fresh fruits. Hence, this work investigated changes in volatile properties mangoes at ripening stages (from lowest to highest degree—RS-1, RS-2, RS-3, RS-4) during infrared drying. Results showed that total soluble solids/titratable acid, texture, nutrient composition (phenolic, vitamin C, ?-carotenoid), compounds drying were varied Moreover, fruits RS-3 obtained increase phenolic (8.72 mg/g), most dramatic decrease C (5.58 ?-carotenoid contents (56.49 mg/100 g) After drying, lower L* values, higher a* b* values for products with ripeness. Correspondingly, color changed from light yellow dark red-orange. The aroma intensity reduced after tangerine citrus fruity, orange peel, pineapple. According comprehensive evaluation model, score which was 3.58%–42.90% than those other stages.