Author(s): Bayissa Tarecha and Abdulahi Umar

Abstract: Mangoes play an important role because they provide nutrients beneficial to human health. Fresh mangoes contain 83% water, 36 mg/100 g vitamin C, 15% carbohydrates (Guiamba, 2016) and other nutrients. The objective of this study was to estimate shelf life of mango juice produced using small-scale processing techniques. Juice was processed and packaged in 40 bottles and stored at (13-16) °C around haramaya and (22-25) °C around FARC. At each temperature, 10 bottles had preservative (0.5 mg/l citric acid) and10 bottles had no preservative was stored. The juices were analyzed for pH, vitamin C, sensory attributes and microbial load at one month intervals up to end. From three month to four month, juices stored at (22-25) °C had lower pH (2.26-2.22), with preservative, (2.98-2.67) without preservative) than juices stored at (13-16) °C (3.12-2.87 with Preservative, 3.32–3.3 without preservative).At month four, vitamin C loss was highest (55.34%) in juice without preservative stored at 22-25 °C, followed by juice stored at with preservative (43.65%). The loss was lowest (26.98%) in juice with preservative stored at 13-16v °C. Juices stored at (22-25) °C were rated ‘bad’ from week 6, in smell, color and taste while at that time, juices stored at (13-16) °C were rated ‘almost similar’ to fresh juice in smell (5.75) and taste (5.95 and 5.75). Storage at (13-16) °C with preservative resulted in lowest bacteria (3.3 x 104 CFU/ml) and yeast and mold (3.25 x 106 CFU/ml) counts whilst highest bacteria (2.22 x 107 CFU/ml) and yeast and mold (7.49 x 106 CFU/ml) counts were observed in juices stored at FARC without preservative. The shelf life was estimated based on taste and smell as 3 months and 4 months for juices stored at 30 °C and 13 °C, respectively. Cold temperature combined with use of preservative slowed down rate of vitamin C loss, deterioration of sensory attributes and microbial growth.

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