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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 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - 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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 827-833
DOI: https://doi.org/10.20546/ijcmas.2018.701.101


Studies on Physico-chemical Characteristics in Squash Prepared from Different Mango Cultivars
Satish Kumar1*, R.K. Godara1, Suresh Kumar1 and Jagat Singh2
1Department of Horticulture, CCS HAU, Hisar, Haryana, India
2CCSHAU, Krishi Vigyan Kendra, (Ujha) Panipat, Haryana, India
*Corresponding author
Abstract:

The experiment was conducted with four mango cultivars i.e. Dasherhari, Langra, S.B. Chausa and Amrapali in Fruit Technology Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar to assess the storage of squash at room temperature prepared from fresh mango pulp of three concentration i.e. 25% pulp, 30% pulp and 35% pulp. The TSS (46.6%) and Acidity (0.892%) was recorded maximum in squash prepared from cultivar S.B. Chausa. TSS content of squash increased significantly from 45% on 0 day to 47.6% on 180 days of storage, irrespective of cultivar and pulp content. Acidity was found maximum (0.892%) and minimum (0.890%) in squash prepared from 25% and 35% pulp content respectively, irrespective of cultivar and storage period. Ascorbic acid and total carotenoid content decreased with increase in storage period. Maximum ascorbic acid content was observed in cv. Langra and minimum in cv. S.B. Chausa. Total sugar content of squash was increased with increase in storage period.


Keywords: Squash, Pulp, Storage and concentration
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How to cite this article:

Satish Kumar, R.K. Godara, Suresh Kumar and Jagat Singh. 2018. Studies on Physico-chemical Characteristics in Squash Prepared from Different Mango Cultivars.Int.J.Curr.Microbiol.App.Sci. 7(1): 827-833. doi: https://doi.org/10.20546/ijcmas.2018.701.101