Mango (Mangifera indica L) cv. Rosa was in a stage of initial physiological maturation, it was washed in solution that showed 8-10 ppm of free residue chlorine 0,1% of the neutral detergents and the pH adjusted and maintained at 6. The mango was peeled and cutted in cubes (2cmx2cm), treated in hot water in 85oC for about 10 minutes. After cooling off in freezer water, the cubes were immersed in syrup to 30 Brix (90% saccharose + 10% glucose) and the pH was adjusted to 4. After 48 hours, it was reached the osmotic equilibrium, the syrup was drained and termic treatmented, and it was corrected with saccharose to the concentration of sugars in 10 Brix. The each osmotic equilibrium of the syrup was increased in 10o Brix and in the end of the process, the cubos had 71,6 and the syrup 76,5o Brix. In beginning of the process, the pH was reduced but the acidez increased, likely of fermentation occured. At the end of the fermentation, the pH was between 3,8 to 3,9 and the reducing sugar concentration in cubos was 2,15% with increse constant. The final product demonstrated satisfatories qualities, keeping its characteristic taste, good consistency, uniform color, pleasant odor to use of the industrial products, like: cakes, candies, sweets, icecreams, etc.
mango; saturation with sugar; industrialization
