INVESTIGATION ON PROCESSING QUALITY OF COMMERCIAL MANGO VARIETIES AND THEIR BLENDSS.P. Salvi, M.M. Kulkarni and P.P. Relekar
Studies were carried out to evaluate effect of different blending proportions of Alphonso pulp with the pulp of commercial mango varieties. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was used. During the course of investigation, the physico-chemical composition of blended mango pulp and the changes in physico-chemical composition and sensory qualities of mango pulp with different blending proportions during storage at ambient storage conditions were studied. All the treatments under study showed a remarkable variation with respect to chemical composition of blended mango pulp and also in sensory qualities during ambient storage condition. The blended mango pulp of commercial varieties could be stored with optimum sensory qualities by blending with Alphonso pulp in different ratios. However, blending the pulp with the Alphonso pulp did not improve the overall acceptability of pulp of commercial mango cultivar like Kesar and Totapuri.
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