ISHS Acta Horticulturae 231: II International Symposium on Mango
EVALUATION OF LOCAL SUCKING MANGO VARIETIES FOR BEVERAGE INDUSTRY |
| Authors: | A. Rabbani, I.S. Singh |
| Abstract:
Seven sucking mango varieties (Yakuti, Gilas, Sukul, Gaurjit, Safeda Jauhari, Mithwa and Sinduri) were evaluated for their physico-chemical composition and beverage preparations. The range of variability was larger in fruit and stone weight, pulp percentage and its colour and flavour, total soluble solids, acidity, total amino acids, and vitamin A and C. Gaurjit and Safeda Jauhari showed better colour of juice and were rich in flavour. Per cent juice, total soluble solids, sugar and amino acid content was higher and acidity was the lowest in Gaurjit, whereas vitamins (A and C) were the highest in Safeda Jauhari. Sukul and Sinduri were high in acid content. RTS (Ready to serve) of composition 10 per cent juice, 14 per cent total soluble solids (TSS) and 0.3 per cent acidity; nectar of composition 20 per cent juice, 14 per cent TSS and 0.3 per cent acidity and squash of composition 25 per cent juice and 45 per cent total soluble solids with 1.2 per cent acidity was found to be the ideal. Among the varieties studied, Safeda Jauhari was found the best followed by Gaurjit for beverage preparations. Squash preserved by SO2 maintained its quality or acceptability up to eight months whereas pasteurised RTS and nectar lost their acceptability after two and four months respectively. | |
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