Effect of different ripening stages on the physicochemical properties of osmotic dehydrated mango cubes (var. Chonsa) was investigated. Osmotic dehydration was performed at 50°C for 2 hours using 45, 55 and 65˚Brix osmotic solutions. Water Loss (WL), Solute Gain (SG) and Dehydration Efficiency Index (DEI) found to be dependent on the maturity stage. Partially-ripe mango cubes showed highest WL and SG but revealed low DEI. Shrinkage and Firmness revealed non-linear correlation with increasing maturity. Dehydrated mango cubes shrank more and found harder at 55°Brix. Mango cubes dehydrated at 45 and 55°Brix showed significant variation in physicochemical properties.
