This article discusses the factors that contribute to the color deterioration of mango pulp and its impact on the product's aesthetic appeal. The study found that light exposure, oxygen exposure, storage temperature, packaging type, and raw material quality all play a crucial role in maintaining the color stability of mango pulp. Using packaging that provides better protection against light and oxygen, storing the product at low temperatures, and using high-quality raw materials can help preserve the product's color and maintain its aesthetic appeal. By considering these factors, manufacturers can produce high-quality mango pulp products that meet consumer expectations, ensuring their success in the market.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
