Khizar Hayat1, Umar Farooq1*, Afshan Shafi2, Zulqurnain Khan3
1Department of Food Science and Technology, MNS- University of Agriculture, Multan, Pakistan
2Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
3Institute of Plant Breeding and Biotechnology, MNS- University of Agriculture, Multan, Pakistan
*Corresponding author’s email: umrar.farooq@mnsuam.edu.pk
Received: 10 March 2026 / Revised: 03 June 2026 / Accepted: 11 June 2026 / Published Online: 29 June 2026
Abstract
Mango (Mangifera indica L.), a member of the Anacardiaceae family, is widely known as the “King of Fruits” due to its unique flavor and taste. Pakistan ranks among the top ten mango-producing countries; however, less than 10% of total production is exported, and up to 70% is lost at postharvest level, limiting its market value. This highlights the need for mango valorization through value addition to reduce losses and increase economic returns. In this study, major mango varieties of subtropical region of Pakistan (Chaunsa, Sindhri, and Fajri) were processed using dehydration technology. Fruits were graded, washed, peeled, and sliced before drying in a hot air dehydrator at 50 °C, 60 °C, and 70 °C. Both fresh and dried samples were analyzed for nutritional composition, phytochemicals, and volatile flavor compounds using GC-MS. Sindhri exhibited higher ash (0.48±0.01%) and mineral content, while Chaunsa showed superior phytochemical and flavor profiles with 175.00±1.73 mg GAE/100g of total phenolic contents and 77.67±0.33% antioxidant activity. Identified volatile compounds included aldehydes, ketones, terpenes, alcohols, and esters, contributing to mango’s characteristic aroma. Major compounds detected were acetic acid, butanone, furanmethanol, and glyceraldehyde. Butane derivatives varied across varieties, including butanediol (Fajri), butyrolactone (Chaunsa), and 1-butanol (Chaunsa and Sindhri). Drying temperature significantly affected flavoring profile. Some compounds were lost, while others transformed into new compounds, with the most pronounced changes occurring at 70 °C. Overall, drying at 50–60 °C was found optimal for producing dehydrated mango slices with maximum retention of flavors, nutrients and acceptability.
Keywords: Dehydration, Volatile compounds, Flavoring compound, Phenolics
