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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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Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 1997-2002
DOI: https://doi.org/10.20546/ijcmas.2017.608.238


Studies on Carotenoid Content, Colour and Browning of Physio-Chemically Stored Mango (Mallika) Pulp for Processed Products
Manisha Jangir, Virendra Singh and Disha Kala
Department of horticulture, Rajasthan College of Agriculture, Udaipur, 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±2 0C (T12), frozen storage -200 C (T13), These treatment combinations were evaluated under completely randomized design with four replications. The results revealed that low temperature (-20 0C) storage was better with over all qualitative attributes viz., carotenoid content higher, browning lower and maintaining colour values. 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 analyzed its quality. Statistical analysis showed that storage intervals and treatments had a significant (P<0.05) effect on carotenoid content, colour and browning of mango pulp.


Keywords: Carotenoid content, Colour and browning, Mango.
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How to cite this article:

Manisha Jangir, Virendra Singh and Disha Kala. 2017. Studies on Carotenoid Content, Colour and Browning of Physio-Chemically Stored Mango (Mallika) Pulp for Processed Products.Int.J.Curr.Microbiol.App.Sci. 6(8): 1997-2002. doi: https://doi.org/10.20546/ijcmas.2017.608.238