Effect of Preservatives on Mango Quality (Paperback)

Mango (Mangifera indica L.) referred to as the king of tropical fruits, is an important fruit crop cultivated in that region having pleasant flavor, rich in sugar and acid. The present study was an effort to preserve mango pulp by utilization of different chemical preservatives like, potassium metabisulphite, sodium benzoate, potassium sorbate and citric acid singly and in various combinations. The importance of this study is that the pulp samples were not pasteurized and filled in plastic bottles with addition of chemical preservatives at 30-35 C for 180 days. After procurement of mango (chaunsa) from identified source it was subjected for pulp extraction. Moreover, collected pulp was stored and analyzed for various physico-chemical parameters like pH, acidity and reducing sugar. Likewise, microbiological tests of all the pulp samples and sensory evaluation of the resultant nectar which is prepared from the pulp was carried out at 0, 30, 60, 90, 120, 150 and 180 days of storage. Lastly, obtained data was analyzed statistically."

General

Imprint:	Lap Lambert Academic Publishing
Country of origin:	Germany
Release date:	April 2012
First published:	April 2012
Authors:	Sham Younis • Masood Sadiq Butt • Faiza Hameed
Dimensions:	229 x 152 x 7mm (L x W x T)
Format:	Paperback - Trade
Pages:	108
ISBN-13:	978-3-8484-9211-4
Categories:	Books > Science & Mathematics > Biology, life sciences > General
LSN:	3-8484-9211-3
Barcode:	9783848492114

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