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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 20-27
DOI: https://doi.org/10.20546/ijcmas.2019.803.004


Quality Analysis of Mango Fruit Waste for Utilization in Food Products
G. Gurumeenakshi*, N. Varadharaju and R. Rajeswari
Centre for Post Harvest Technology, Agricultural Engineering College & Research Institute Tamil Nadu Agricultural University, Coimbatore, India
*Corresponding author
Abstract:

Mango (Mangifera indica Linn.) is one of the most important tropical fruits in the world. About 20% of the fruits are processed for products such as puree, nectar, leather, pickles and canned slices, which have worldwide popularity. During the processing of mango, several million tons of wastes are produced annually from factories in which peel and pomace each contributes about 15 – 20% of the mango fruit. As peel and pomace are rich in phytochemicals, fibre and vitamin C are not currently utilized for any commercial purpose and it is discarded as a waste and becoming a source of pollution. There is a need to develop cheap and commonly available technology for extending the shelf life of these produce. Chemical preservatives are used for providing the preservation effect to the stored mango peel and pomace as it controls the growth of microorganisms and also maintain the keeping quality of the stored products.


Keywords: Mango peel, Pomace, Chemical preservatives, Sensory evaluation and Microbial examination
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How to cite this article:

Gurumeenakshi, G., N. Varadharaju and Rajeswari, R. 2019. Quality Analysis of Mango Fruit Waste for Utilization in Food Products.Int.J.Curr.Microbiol.App.Sci. 8(3): 20-27. doi: https://doi.org/10.20546/ijcmas.2019.803.004