Postharvest Management, Nutritional Profile, and Value-Added Products of Mango (Mangifera indica L.)

Dorcas Funmilayo Olalere

Department of Food Science, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso, Nigeria.

Islamiyat Folashade Bolarinwa *

Department of Food Science, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso, Nigeria.

Moruf Olanrewaju Oke

Department of Food Engineering, LAUTECH, Ogbomoso, Nigeria.

*Author to whom correspondence should be addressed.


Mango is widely consumed and traded due to its health benefits, excellent fiber sources, and bioactive compounds. However, mangoes are climacteric fruits and, therefore, highly perishable, thus, requiring proper postharvest management and adequate processing into value-added and more stable products with a longer shelf life in order to make the fruits available and marketable all year round. Vital information on postharvest losses and management of mango, nutritional and health benefits of mango fruits, value addition to green mature mango and ripe mango, and utilization of mango by-products were presented in this review. The aims of this review are to motivate farmers to increase mango cultivation, to explore processors new products of mango, and to keep consumers abreast of nutritious products from mango.

Keywords: Mango, postharvest losses, value addition, nutritional composition, mango products

How to Cite

Olalere, D. F., Bolarinwa, I. F., & Oke, M. O. (2023). Postharvest Management, Nutritional Profile, and Value-Added Products of Mango (Mangifera indica L.). Journal of Advances in Food Science & Technology, 10(4), 1–15.


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