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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 1973-1979
DOI: https://doi.org/10.20546/ijcmas.2017.608.234


Microbiological and Sensory Stability of Preserved Mango (Mallika) Pulp during Storage
Manisha Jangir1*, Virendra Singh1, Pramila Kumari1, Sukhdev Singh1 and Deepak Kumar Sarolia2
1Department of Horticulture, RCA, MPUAT, Udaipur, Rajasthan, India
2CIAH, Bikaner (Rajasthan), India
*Corresponding author
Abstract:

This study was carried out to evaluate the best preservation way for mango pulp preservation. For this the pulp of mango were preserved with thirteen different treatment combinations viz., pulp preserved with potassium meta-bisulphite 0.05% (T1), pulp preserved with potassium meta-bisulphite 0.1% (T2), pulp preserved with sodium benzoate 0.05% (T3), pulp preserved with sodium benzoate 0.1% (T4), pulp preserved with sodium meta-bisulphite 0.05% (T5), pulp preserved with sodium meta bi-sulphite 0.1% (T6), pulp preserved with potassium sorbate 0.05 % (T7), pulp preserved with potassium sorbate 0.1 % (T8), pulp preserved with sodium benzoate + potassium sorbate 0.05 % each (T9), pulp preserved with potassium meta bi-sulphite + potassium sorbate 0.05 % each (T10), pulp preserved with sodium meta bi-sulphite + potassium sorbate 0.05 % (T11), refrigeration 4±2ºC (T12), frozen storage -20ºC (T13), These treatment combinations were evaluated under completely randomized design with four replications. The results revealed that preserved pulp at -20ºC) was better with over all sensory attributes viz., taste, flavour and aroma. Significant inhibition of the total bacterial count (TBC) and total fungal count (TFC) were observed on applying the specified concentrations, however minimum microbes growth was observed under frozen storage at -20ºC. All parameters of samples were observed at fortnight interval during storage (up to 90 days) and at end of storage acceptable pulp were used for different products (RTS, Squash and jam) preparation and analysed its quality. Storage time significantly (p<0.05) increased the CFU/g of the pulp samples as the maximum growth was observed after 90 days of storage. Sensory characteristics of the juice prepared from treated mango pulp samples were affected negatively on addition of preservatives and temperature, however, the samples were accepted by the judges even after three months of storage.


Keywords: Mango pulp, Preservation, CFU, Sensory evaluation.
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How to cite this article:

Manisha Jangir, Virendra Singh, Pramila Kumari, Sukhdev Singh and Deepak Kumar Sarolia. 2017. Microbiological and Sensory Stability of Preserved Mango (Mallika) Pulp during Storage.Int.J.Curr.Microbiol.App.Sci. 6(8): 1973-1979. doi: https://doi.org/10.20546/ijcmas.2017.608.234