Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips

Abstract Mangoes ( Mangifera indica L.) are valued for their rich nutrients, including vitamins A, B, C, carotenoids, and phenolic compounds. However, high moisture content and seasonal availability contribute to post‐harvest losses of up to 50%. To reduce these losses and extend shelf life, drying methods like solar, convective, and freeze‐drying are used, each impacting dried mango quality differently. This study examines how ripening stages and drying methods affect the physicochemical and sensory qualities of apple mango chips, analyzing attributes such as moisture (7.81%–11.50%), protein (2.49%–2.89%), fat (0.78%–1.11%), pH, total soluble solids, and color parameters ( L * and a * values). Results show that solar drying, especially for fully ripe mangoes, enhances color and sensory qualities, with fully ripe, solar‐dried mango chips receiving the highest ratings for color, taste, flavor, and aroma. This emphasizes the importance of optimizing ripeness and drying techniques to improve dried mango quality. Although solar drying is cost‐effective and preserves sensory qualities, limitations include nutrient loss and limited access to advanced drying technologies like freeze‐drying, especially in developing regions. The study's focus on apple mangoes and a small, non‐trained sensory panel may limit generalizability, suggesting that future research could explore additional drying methods across more mango varieties. Larger sensory panels with trained evaluators may provide broader insights. This study offers valuable strategies for enhancing dried mango production and marketability. By optimizing ripening stages and drying techniques, industry professionals and researchers can improve product quality, meet consumer preferences, and support sustainability, benefiting local farmers and global markets.