Abstract
Study was done on changes taking place in chemical constituents of raw mango powder (Amchur) during storage in the post-harvest technology laboratory of the horticulture section of Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra. The biochemical analysis of nutritional values viz acidity, ascorbic acid, starch and beta-carotene were carried out and were found to be decreased during a period of 9 months and the moisture, total soluble solids, reducing sugar and total sugar were found to be increased.
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