This study aimed to evaluate the effect of ascorbic and citric acids, blanching on stability Creole mango pulp, during freezing storage. We worked with scalded pulp (100 °C for two minutes) without blanching. Both pulps were treated acids in four combinations, packaged polyethylene bags, frozen stored at -18 90 days. During storage,the slightest browning occurred acidic not followed by pulp. Th...
