“EVALUATION OF SOME LATE VARIETIES OF MANGO (Mangifera indica L.) FOR PULP PROCESSING” by
C. S. Desai1, Dr. A. G. Naik2 and J. M. Patel3*
1Ph. D. Scholar, ASPEE College of Horticulture and Forestry, 2Professor and Head, Dept. of Horticulture, N. M. College of Agriculture, 3Asst. Prof. (Post Harvest Technology) ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari *E-mail: firstname.lastname@example.org
The present investigation was carried out to evaluate physico-chemical properties of some late mango varieties for pulp processing. The varieties taken for evaluation were ‘Amrapali’, ‘Totapuri’, ‘Neelum’, ‘Sonpari’ and ‘Sindhu’ as treatments with four replications. The physico-chemical quality for fruits of mango varieties were compared and it was found that fruit weight (g), pulp (%), peel (%), stone (%) and crude fibre (%). The ‘Sonpari’ was superior in all the physical parameters, in case of their chemical attributes viz., total sugar (%), pH, acidity (%) and T.S.S. (oBrix) in fresh pulp it was found that ‘Sonpari’ and ‘Amrapali’ were superior in comparison with other late cultivars immediately after processing also. In storage the compositional changes in mango pulp made from different mango varieties were followed through periodical evaluation. It was found that moisture level in pulp was increased up to 3 months and then decrease slightly during entire period of storage. T.S.S. was remained more or less stable during entire period of storage. Total sugar (%), reducing sugar (%) and acidity (%) was increasing during entire storage period while pH was decreasing. KEY WORDS: Late cultivars, Pulp Processing, Amrapali, Totapuri, Neelum, Sonpari, Sindhu INTRODUCTION
Mango (Mangifera indica L.) is grown almost in 63 countries around the world and fruit occupies a unique place among the fruit crops grown in India. Mango ranks among the best fruits of the world by virtue of its excellent flavour, delicious taste, delicate fragrance, attractive colour and nutritive value, so it is known as “king of fruits”. The total area under mango crop in India is estimated to be 22.05 million ha. with a production of 13.80 million metric tons per annum, being about 38 per cent of the total fruit production of India (Anon., 2008). At present in Gujarat about 1.09 lakh ha under mango cultivation which produces 9.30 lakh metric tons of mango. (Anon., 2008). The important late cultivars are late group Neelum, Dadamio, Pachhatio, Malgoa, Amrapali, Totapuri, Langda, Sardar, Karanjio, Vashi Badami. However, new late hybrids cultivars Ratna, Sindhu, Neelphanso, Neeleshan, Neeleshwari, Sonpari are popular. Ripe mangoes are successfully processed in to the mango slice in sugar syrup, mango juice, nectar, pulp, squash, RTS beverages, mango syrup, jam, mango bar, jelly, powder, strained baby foods cereal flakes, concentrate structured mango product.
Some of the late varieties which are maturing in the month of July having better prospects for pulp processing, so processing industries are getting raw materials from May to July and which generate employment as well as encourage orchardist for cultivation. So it is decided to evaluate the varieties for pulp processing. MATERIALS AND METHODS
The green mature mango fruits of uniform size and shape having specific gravity between 1.0 to 1.04 were collected at the optimum maturity stages. The fruits were free from mechanical damage, bruises, sun burns and fungal/ insect attack. They were harvested at the time when a few naturally ripe fruits started dropping, locally called as Sakh or Tapaka. The fruits were washed with tap water in the laboratory and then allowed to natural ripe by using paddy straw under the shed. Processing: Mango pulp canning is done by the methodology given by the Naujundaswamy (1997) at canning factory APMC, Gandevi in A10 size can and kept under room temperature. The final product from each treatment in the both...
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