Storage of mango pulp by using different chemical preservatives
2008
Arain, Z.
The pulp of two mango varieties (Sindhri and Chaunsa) was chemically preserved with Potassium Metabisulphite (KMS) + Sodium benzoate (SB) + Citric acid (CA) at different concentrations viz. 1000 + 1000 + 1000,1000 + 5000 + 1000, 5000 + 1000 + 1000 and 5000 + 5000 + 1000 ppm. The pulp after preservation was stored and analyzed as fresh, after 15, 30, 45 and 60 days of preservation. It was noted that the minimum individual fruit weight of Chaunsa and Sindhri varieties was recorded as 450g and 4548, while the maximum weight was 900 and 9208, respectively; while maximum pulp percent was recovered from Chaunsa (56.45%) and in variety Sindhri, it was 57.81%, and peel losses were higher in Sindhri (16.40%) and lowest peel content was observed in Chaunsa (14.51%). Similarly, the maximum stone content was observed in Chaunsa (19.35%) whereas minimum stone content was recorded in Sindhri (17.18%). The acidity percentage was higher in the pulp of Sindhri mango as compared to Chaunsa.
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