Physico-chemical changes in mango pulp at ambient storage in glass containers.
Datey S. P., Raut V. U.
Author Affiliation: Department of Horticulture, Dr. Panjabrao Deshamukh Krishi Vidyapeeth, Krishinagar, Akola - 444 104 (Maharashtra), India.
Green Farming 2 : 713-714
Abstract : The mango pulp prepared from Amrapali, Kesar, Dashahari and Pairi fruits were stored at ambient storage (36±2°c) and evaluated for its chemical composition after every fifteen days for its storability. During the storage, TSS was steadily increased up to the end of storage (90 days). However pH and ascorbic acid reduced constantly while, titratable acidity and reducing sugars increased with the advancement of storage period. Maximum variation in the chemical constituents was observed in Kesar variety while less variation was recorded in Dashehari pulp in glass containers, stored at ambient storage.