Evaluation of Unique Mango Accessions for whole-Fruit Pickle
DOI:
https://doi.org/10.24154/jhs.v3i2.580Keywords:
Germplasm, Raw Tender Mango, Pickle, Variability, Sensory Evaluation, Unique AccessionAbstract
Studies conducted to evaluate the suitability of nineteen unique mango accessions for preparation of tender whole mango pickles revealed that these varieties were characterized by their acidic taste and rich raw mango flavour, which are most prefered for pickle production. The physical and quality parameters viz. fruit shape, weight, raw mango flavour, firmness, titrable acidity, latex flow, pH, dry matter and vitamin C which are important in pickle quality, showed wide variations among different varieties. Based on the sensory evaluation of whole immature green mango pickle prepared by standard fermentation and curing method, the accessions viz., Kashimidi, Isagoor Appe, Malange, Appemidi, Dantimamidi and Jeerige were considered to be most suitable for preparation of tender mango pickles.
References
Adsule, P.G. and Roy, S.K. 1974. Studies on some important commercial varieties of mango of North India in relation to canning, freezing and chemical preservation of pulp. J. Fd. Sci. Technol., 11: 257-260
Anonymous. 1999. Home scale processing and preservation of fruits and vegetables. CFTRI, Mysore, pp 27-28
Bhatnagar, H.C. and Subramanyam, H. 1973. Some aspects of preservation, processing and export of mango and its products. Ind. Fd. Packer, 27: 33-52
Doreyappa Gowda, I.N. and Huddar, A.G. 2004. Investigations on processing quality of some mango varieties, hybrids and their blends. J. Fd. Sci. Technol., 41: 154-159
Jha, K.K., Dwivedi, A.K. and Jain, B.P. 2003. Association study for pickle purpose mangoes (Mangifera indica L.). J. Res., 15: 135-136
Kamble, A.B., Karale, A.R., Garad, B.V., Shirsath, H.K. and More, T.A., 2004. Selection of seedling mango types for pickling characters. J. Maharashtra Agril. Uni., 29: 348-349
Maneepun, S. and Yunchalad, M. 2004. Developing processed mango products for international markets. Acta Hort., 645: 93-106
Panse, V.G. and Sukhatme, P.V 1985. Statistical methods for agricultural workers. Fourth edition, ICAR, New Delhi
Pruthi, J.S. and Badekar, S.V., 1963. Studies on varietal trials in salting and brining of raw mango slices for subsequent use in chutney and pickle manufacture. Punjab Hortl. J., 3: 264-271
Pruthi, J.S. 1992. Simple innovations in mango processing technology. Ind. Fd. Packer, 46: 45-55
Radhakrishna Holla, 2007. Guna, Vaishistathegala Khajane Vanya Jaathiya maavu thaligalu-Sujatha Sanchike, May pp. 17-23
Ranganna, S. 1986. Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Second Edition, Tata Mc Graw Hill Publishing Company Ltd., New Delhi p. 1 -1112
Shinde, A.K., Joshi, G.D., Waghmare, G.M. and Patil, B.P. 2002. Development of pickle purpose mango varieties cv. Konkan ruchi. Maharashtra Agril. Uni., 26: 300-302
Suresh, E.R., Rajashekhara, E., Yadav, I.S. and Dinesh, M.R. 1999. Evaluation of high acid mango varieties for brining preservation. Beverage Fd. World, 26: 41-42
Downloads
Published
Issue
Section
License
Copyright (c) 2008 C Vasugi, K Sekar, M R Dinesh, E R Suresh (Author)
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited.
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.