Drying Kinetics and Chemical Properties of Mango

Table 3

Chemical and nutritional properties of four mango varieties.

Variety	Acidity g/100 g (I)	Acidity g/100 g (F)	Vit C mg/100 g (I)	Vit C mg/100 g (F)	pH (I)	pH (F)
Kent	0.94 ± 0.40^a	2.97 ± 0.80^ab	17.20 ± 7.48^a	66.41 ± 20.15^b	3.77 ± 0.31^a	3.95 ± 0.23^a
Keitt	0.85 ± 0.28^a	3.85 ± 1.16^a	28.91 ± 21.11^a	98.70 ± 38.67^b	3.54 ± 0.36^ab	3.85 ± 0.26^a
Haden	0.62 ± 0.52^a	2.32 ± 1.76^b	31.52 ± 35.43^a	83.18 ± 34.45^b	3.36 ± 0.23^bc	3.54 ± 0.31^b
Palmer	0.66 ± 0.44^a	3.16 ± 2.10^ab	40.83 ± 41.41^a	158.34 ± 92^a	3.25 ± 0.17^c	3.32 ± 0.17^b

Means in the same column with the same superscript letters are not significantly different (). “I” and “F” represent initial (fresh) and final (dried) values.