higher aw. The influence of aw on the oxidation process is complex
(Lavelli et al., 2007); however, there is no study available on the effect
of storage aw on the stability of b-carotene in freeze-dried
mangoes.
The objective of the current study was to monitor the sugar
crystallization and b-carotene stability in freeze-dried mango powder
stored at various levels of RVP. This work is the first study on
the state of sugar crystallization and stability of b-carotene in
freeze-dried fruit. This fundamental viewpoint is beneficial to the
freeze-dried fruit industry.