National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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