Ripe Chokanan mango fruits of uniform size and free from external defects were purchased from a local market (Selan- gor, Malaysia) located about 30km from the Postharvest Biotechnology Laboratory, University of Malaya. Overall, nine different batches of fruits were used for this study. The fruits were rinsed with running water and air dried at room tem- perature (25 ± 1 ◦ C). Each mango was peeled and the seed was discarded. Mango pulp were macerated using a domes- tic juice extractor (Philips Juice Extractor HR 2820, Holland) and then centrifuged (Beckman J2-MI Centrifuge, California) at 12,000 rpm for 10 min at 4 ◦ C. The supernatant was filtered using a steel sieve with an approximate diameter of 2mm to obtain the juice and remove any remaining fibre. The fil- tered juice samples were stored in sterile glass bottles prior to deployment into experiment.