Adepoju, Abiola Lydia2026-03-272026-03-272025-11https://uilspace.unilorin.edu.ng/handle/123456789/17138Mangoes (Mangifera indica), like many fresh fruits, contain more than 80% water, a characteristic that makes them highly perishable with a naturally short shelf life. High moisture content, combined with exposure to ambient temperature and microbial activity, accelerates deterioration, resulting in significant post-harvest losses if preservation measures are not employed. Among the various preservation techniques available, drying stands out as one of the most suitable and cost-effective methods for extending the shelf life of mangoes. By removing water to safe levels, drying effectively suppresses microbial growth and enzymatic activity, thereby maintaining the fruit’s safety and quality during storage and distribution. However, the drying process can induce notable changes in nutritional composition. Moisture content decreases significantly, and heat-sensitive vitamins such as vitamin C may be partially lost. At the same time, the removal of water leads to the concentration of sugars, dietary fibre, and phytochemicals such as antioxidants. The extent of these changes is influenced by the drying method employed, the duration of the process, and the use of pretreatments. Despite some nutrient losses, dried mango generally retains substantial amounts of nutrients such as vitamins and minerals. This makes dried mango a healthy snack and a versatile ingredient in the food industry.enMangoNutritional valuesPretreatmentDryingDried fruits.Article