Abstract
This study was carried out to investigate the effect of sucrose solution of different concentrations on the overall quality of mango slices, packed in glass jars and stored at ambient temperature (30-35oC) for 90 days. The treatment were T0 (mango slices + mango juice (control) T1 (mango slices + 20obrix sucrose solution) T2 (mango slices + 30%brix sucrose solution) T3 (mango slices + 40obrix sucrose solution) T4 (mango slices + 50obrix sucrose solution) T5 (mango slices + 60obrix sucrose solution). These samples were studied physicochemically for ascorbic acid content, %acidity, pH, total soluble solids (TSS), sugar-acid ratio, reducing sugar, non-reducing sugar and organolaptic evaluation. The ascorbic acid content decreased from 35.43 to 21.70 mg/100 g, Titratable acidity increased from 1.207 to 1.333%, pH decreased from 4.058 to 3.657, TSS increased from 26.60 to 31.50obrix, sugaracid ratio increased from 21.93 to 23.52, reducing sugar increased from 8.735 to 9.820%, non-reducing sugar decreased from 15.29 to 13.52%, during storage. In organoleptic evaluation, samples T2 and T3 were found the most acceptable to the panel. Statistical analysis showed that storage intervals and treatment had a significant (P<0.05) effect on physico–chemical and sensory analysis of mango slices.
Highlights
Mango (Mangifera indica L.) family Anacardiaceae commonly called “King of fruits”, is native to Southern Asia, especially Burma and Eastern India
The mango slices were analyzed for Total Soluble Solids (TSS), PH, titratible acidity (TA), ascorbic acid, reducing sugars, non-reducing sugars, total sugar, sugar/acid ratio (AOAC methods 2000) and sensory evaluated for taste, flesh color, texture, and flavor at 15 days interval of three months storage
Mango slices packed in glass jars stored at ambient temperature (30-35 Co) and physicochemically and organoleptically studied were conducted and the following results achieved during this experiment
Summary
Mango (Mangifera indica L.) family Anacardiaceae commonly called “King of fruits”, is native to Southern Asia, especially Burma and Eastern India. Mango is considered as fruit of excellence and has prominent position among commercial fruits grown in Pakistan. It is famous for its excellent flavor, attractive fragrance and nutritional value. Mango as an emerging tropical export crop is produced in about 90 countries in the world with a production of over 25.1 million tonnes. Pakistan stands at 5th position among main mango producing countries with production of 938000 tones with a share of 7.6% in the world market [1]. The mango is one of the most cultivated tropical fruits in the World, with India, China and Mexico being the main producers. The fruit is an excellent source of fiber and vitamins A, C and the B complex, and has become more and more appreciated by consumers [2]
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