Cubitos y tajadas de mango conservados por métodos combinados: Selección de alternativas

High humidity stabilized products were prepared by using combined methods. Products were obtained from mangoes (Mangifera indica L.) var. Pedro and Estero del Pinar #2. Fruits were both diced and sliced, and then steam blanched for 4 min and stabilized in sucrose syrup to a water activity (A W ) of 0,94 and 0,96 at the equilibrium point. Either citric acid or phosphoric acid was added to obtain a final pH of 3,6. Potasium sorbate was added also to a final concentration of 1.000 ppm. Different 1 amounts of sodium bisulphite were added to obtain a final equilibrium concentrations of 0; 45 and 90 ppm. Polyethylene bags of 8 and 10 kg capacity were used to accomplish equilibrium studies during 14 days. Stabilized fruits were analyzed for sensory determinations. Main results show that the technological process of the experiment proved to be suitable. Nevertheless, the sensory panel judges rejected all the process alternatives corresponding to the sliced product. In the other hand, judges selected as a «good» product the diced mangoes from the alternative using A w = 0.96 and sodium bisulphite addition up to 90 ppm for both acids.