Sealed canned and aseptic mango pulp usually carry a declared shelf life of somewhere between one and two years at ambient temperature. Canned pulp is often given the longer life. The exact figure is set by each processor and should be on the label and certificate.
Shelf life here means the pulp stays safe and acceptable. Colour and flavour still change slowly over that time, faster in warm storage. Treat the declared figure as a maximum under good conditions, not a guarantee.
Typical declared shelf life
- Canned pulp: commonly declared at around 18 to 24 months from production, for illustration.
- Aseptic pulp in drums: commonly declared at around 12 to 18 months, for illustration.
- Frozen pulp: depends on keeping it frozen throughout, and the supplier will set its own period.
- After opening: any format should be refrigerated and used within days, following the supplier's guidance.
These ranges vary by plant and product. Always confirm the figure for your exact product, and check that it suits your stock rotation and your customers' requirements.
What shortens shelf life
- Heat during storage and transit. Warm warehouses and long sea voyages speed up browning and flavour loss.
- Damaged packs. Dented cans can lose seal integrity. Pinholes in aseptic bags let in air and organisms.
- Weak processing. Under-processing or poor sealing can lead to spoilage, swelling or fermentation.
- Oxygen. Air left in the pack, or a poor barrier layer in aseptic bags, darkens the pulp over time.
- Old stock. Pulp packed in one season and sold late in the next has used much of its life before it reaches you.
How to protect your stock
Ask for the production date and lot code on every pack and document. Mango pulp is packed in a short season, so pulp you buy in winter may already be months old. Agree a maximum age at shipment in the contract, for example a minimum remaining shelf life.
Store in a cool, dry place away from direct sun. Handle aseptic drums carefully and check bags for damage on arrival. Rotate stock first in, first out. Spoilage signs and causes are covered in what causes swelling or spoilage in canned mango pulp.
Checks before shipment
A good processor holds back samples from each batch and incubates them before release, to catch spoilage early. Ask for those results. Have a pre-shipment sample tested for microbiology and the agreed quality parameters. At loading, check cans for dents, rust and swollen ends, and check drums for damage. The tests usually done on canned foods are explained in what tests are done on canned foods before export.
How we help
We check production dates and remaining shelf life against your contract before goods leave the factory. Our inspectors examine packs at loading, and we have samples tested at NABL-accredited labs. Ask for a free sourcing review.