Evaluation of local sucking mango varieties for beverage industry.
Rabbani A., Singh I. S.
Author Affiliation: Department of Horticulture, N.D. University of Agriculture and Technology, Narendra Nagar (Kumarganj), Faizabad, India.
: 715-720
Abstract : Seven 'sucking' mango cultivars (small-fruited, highly fibrous types which cannot be easily sliced) were assessed for flavour, total soluble solids (TSS), acidity, reducing and non-reducing sugars, vitamins A and C, total amino acids, and proportions of juice, peel, kernel and hard-shell. The fruits were processed as a 'ready to serve' (RTS) drink (10% juice, 14% TSS, 0.3% acidity), nectar (20% juice, 14% TSS, 0.3% acidity) and squash (25% juice, 45% TSS, 1.2% acidity). Cultivars Gaurjit and Safeda Jauhari had the best juice colour, flavour, highest vitamin A and C contents, and were most suitable for beverage production. Sakul and Sinduri fruits had the highest acidity. Yakuti, Gilas and Mithwa were assessed as slightly inferior to the other cultivars. Squash, preserved by SO2, maintained its quality for up to 8 months, whereas pasteurized RTS and nectar were less acceptable after 2 and 4 months, respectively.