Effect of ripening stages on physico-chemical characteristics of fresh and osmo-dehydrated mango slices

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Published

2012-04-09

Keywords:

Mango, ripening, β-carotene, osmo-dehydration, ascorbic acid, sensory quality.
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Issue

Vol. 69 No. 01 (2012): Indian Journal of Horticulture

Section

Articles

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Copyright (c) 2012 Indian Journal of Horticulture

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • P. Suresh Kumar Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110012
  • V.R. Sagar Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110012
  • S.K. Singh Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi 110012

Abstract

Fresh mango fruits were kept at ambient conditions (25-35°C, 50-60%. RH) till 10 days and analyzed for various quality parameters. Sensory analysis was also carried out both in fresh and osmo-dehydrated slices. It was observed that 6th day after harvest was the best ripening stage for dehydration of mango slices on the basis of better firmness, optimum physiological loss in weight and better yield recovery in the finished product. Acidity, pH, ascorbic acid and β-carotene content of the both fresh and dehydrated slices were also found superior when the dehydration was done after 6th day after harvest.

How to Cite

Kumar, P. S., Sagar, V. ., & Singh, S. . (2012). Effect of ripening stages on physico-chemical characteristics of fresh and osmo-dehydrated mango slices. Indian Journal of Horticulture, 69(01), 106–110. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1708

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