Evaluation of mango (Mangifera Indica L.) varieties for Nectar Product Processing
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Date
2013-06
Authors
Mingire, Sainath Subhash
Journal Title
Journal ISSN
Volume Title
Publisher
Post Harvest Technology Department, Aspee Colege of Horticulture and Forestry, Navsari
Abstract
The present investigation entitled "Evaluation of
mango (Mangifera indica L.) varieties for nectar product
processing" was conducted at the Post Graduate and Post
Harvest
Technology
Laboratory
of
N .M.
College
of
Agriculture, Navsari Agricultural University, Navsari during
the month of July to Dec., 2009.
An experiment was conducted with five varieties of
mango viz., Neelphonso , Sonpari, Ratna, Sindhu and Alphonso
in C.R.D . with four repetitions. The nutritional value viz., TSS
(per cent), total sugar (per cent), reducing sugar (per cent),
non-reducing sugar (per cent), acidity (per cent) and ascorbic
acid (mg/l 00 g) and organoleptic evaluation with respect to
colour, flavour, taste, texture and overall acceptability were
carried out periodically during 0, 3 and 6 months of storage.
In respect of TSS , total sugar, reducing sugar and
acidity were found higher in nectar of Ratna as well as Sindhu
variety , which was found increased during 6 months of storage.While non-reducing sugar and ascorbic acid content was found
higher
•
10
nectar of Neelphonso,
Sonpari
and
Alphonso
varieties, which was found decreased during 6 months of
storage. While the TSS, total sugar, reducing sugars and
acidity
content
was
found
at
lower level
in
nectar of
Neelphonso variety . However, non-reducing sugar and ascorbic
acid content was found lower level in nectar of Ratna variety.
Looking
to
the
organoleptic
evaluation of al1
varieties in respect of colour, flavour, taste, texture and overal1
acceptability, nectar of Neelphonso as wel1 as Alphonso was
found best. While lower acceptability was found in nectar of
Ratna variety. From the nutritional point of view, Ratna and
Sindhu were found superior only in respect to TSS, total
,
,
, ,
, ~
sugars, reducing sugar and acidity. In respect of non-reducing
sugar and ascorbic acid content nectar of Neelphonso was
found best than rest of the varieties. However , considering
•
organoleptic evaluation, nectar of Neelphonso was found
excellent. Hence Neelphonso variety under cultivation and is
recommended in Gujarat for nectar processing in addition to
alphonso variety.
Description
Keywords
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Citation
MINGIRE SAINATH SUBHASH_43863