Fruit preservation by Hurdle Technology is based on combination of low levels of various antimicrobial factors acting synergistically resulting in shelf stable high moisture, fresh like product. The objective of this work was to evaluate the stability of Mango fruits obtained by combining the hurdles like water activity reduction and chemical preservation and studied on the shelf life of the packed fruit cubes for a longer period according to their quality attributes under ambient, refrigerated and freezing storage condition.
Mango fruits were completely washed, peeled and cut into cubes of 8 cm3 approximately. The cubes somatically dehydrated under stirring manually at 46oC in a sucrose solution at 65.5o Brix by addition with 2% citric acid and 0.2% potassium sorbet for 3 hrs. then products were drained, packed in low density polyethylene bags and stored under three different storage condition viz., Ambient temperature at 35oC, refrigerated storage temperature at 5oC and freezing temperature at -02OC at the interval of 2nd, 4th and 7th day according to the combination of preservation techniques to remove hurdles of the final product so it was shelf stable. During the entire process, the products were kept in the freezing condition have better quality results of mango with shelf stable life up to 7 days rather than refrigerated storage condition up to 4 days but in ambient condition for a single day or not more than 2 days.