Studies on Preparation of Mango Pickle from Different Genotypes of Akola Maharashtra Region

Abstract

Mango relishes are extremely popular throughout the Asian continent. In every Indian household, they are the condiment most frequently ingested. It is rich in antioxidants and contains vitamin K and fibre, among other nutrients. Four recipes of mango pickle, namely Recipe-1, Recipe-2 (Recipe-1 + niger seed 150 g), Recipe-3 (Recipe-1 + garlic 200 g), and Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) were standardised for the preparation of mango pickle using three genotypes (Galu, Shravanya, and Telya). The TSS (Total Soluble Solid), pH, titratable acidity, total sugar, reducing sugar, non-reducing sugar, ascorbic acid, and moisture content of the pickle sample were analysed. Genotype-3 and Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) were the most accepted and organoleptically acceptable mango pickles due to their elevated acidity, sugar content, and overall acceptability.