Impact of conventional and ohmic blanching on color, phytochemical, structural, and sensory properties of mango (Mangifera indica L.) cubes: A comparative analysis

•The preserved Totapuri mango cubes by conventional and ohmic blanching were significantly different.•The blanching time of the mango samples through ohmic blanching was inversely dependent on voltage gradient.•Ohmic blanching times were less than conventional blanching, as identified by the peroxidase test.•The bioactive compounds and morphology of mango cubes were less affected by ohmic blanching.•The overall acceptability was highest in ohmic-blanched samples at 20 V/cm.