2.1. Mango samples
Six Thai cultivars (Chok Anun, Kaew Luem Rung, Nam Dok Mai,
Nung Klang Won, Ok Rong, and Thongdam) were obtained from
Janted farm in Prachuap Khiri Khan Province, Thailand. The
mangoes were harvested at the mature-green stage, ripened at
room temperature (24 1 C), and used or processed within four
days after ripening. For all samples, undamaged, ripe fruit were
selected based on conventional ripeness indices (soft to touch and
appropriately colored skin for a given cultivar).
2.2. Preparation of purée
Mango purées were made from each cultivar and were prepared
in separate batches for each replication based on methods adapted
from a previous study (Ledeker et al., 2012). For each batch,
mangoes of a single cultivar were manually peeled, and the flesh