Mango has potential as a significant horticultural industry in Indonesia but it has a limited shelf life. Freezing is an option for improving the shelf life of mango. This paper assesses different periods of immersion in liquid nitrogen and different storage periods on a range of chemical characteristics of mango. The experiment was based on a factorial completely randomised design with four immersion and four storage periods. The paper presents and discusses results in terms of the following characteristics: vitamin C content; total acid and pH; total soluble solids, brightness, sensoric quality (taste, colour, flavour and appearance) and microbial analysis. The discussion encompasses how the immersion and storage time treatments influence each of these characteristics. The authors concluded that immersion for 40 seconds in liquid nitrogen gave the best quality when stored for three months and detail the results for each of the assessed characteristics.

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