“Study of Physico-Chemical Properties of Some Early Mango (Mangifera Indica L.) Varieties for Pulp Processing”

Topics: Mango, Reducing sugar, PH Pages: 11 (3299 words) Published: November 8, 2011
C. S. Desai1*and Dr. A. G. Naik2
1SMS; Horticulture, KVK, Waghai, 2Professor and Head,
Dept. of Horticulture, N. M. College of Agriculture, *E-mail: chaksdesai@gmail.com

The present investigation was carried out to evaluate physico-chemical properties of some mango varieties for pulp processing. The varieties taken for evaluation were ‘Kesar’, ‘Alphanso’ and ‘Dashehari’ as treatments with seven 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 variety ‘Kesar’ was superior over the other while, in case of their chemical attributes in fresh pulp, it was found that the 'Alphanso' was superior in total sugar (%), pH, acidity (%) and T.S.S. (oBrix). 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 than 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: Early cultivars, Pulp Processing, Kesar, Alphanso, Dashehari. 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 tones per annum, being about 38 per cent of the total fruit production of India (Anon., 2008). At present in Gujarat about 1.09 lac ha under mango cultivation which produces 9.30 lac. metric tones of mango. (Anon., 2008). The important early cultivars are Alphanso, Kesar, Rajapuri, Dashehari are popular and accepted by orchardist in South Gujarat and plantations are in progress. 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. Looking to the mango varieties generally early Kesar and Alphanso are utilized for pulp processing in Gujarat. However, Alphanso is affected by spongy tissue; hence there is limitation for processing. 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 experiment are divided in to the three lots for periodical evaluation in storage at 0 hr, 3 month and 6 month for understanding the qualitative compositional statues of fresh product as well as processed pulp during storage. Methodology of mango pulp processing:

Ripe Mango


Peeling and Slicing

Pulp Extraction


Brix (160-180) and Acidity (pH 3.8-4.0) adjustment

Heating to 850C
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