Vol. 5, Issue 6 (2017)
Effect of hot water dip treatment physico-chemical and sensory quality of Mango (CV. Kesar)
Author(s): Mayani JM, Patel NI, Dev Raj, Padhiar BV, Tandel YN and Chhatrola HN
Abstract: Present investigation was conducted to optimize suitable temperature and time for hot water dip treatment to find out its effect on quality of mango. The experiment comprised of eighteen treatment combinations of different hot water temperature (48, 50, 55 and 58oC) and dipping time (5, 10, 15 and 20 min) with two checks i.e. 48o C for 60 min and without HWDT. The results indicated that the mango fruits of Kesar subjected to hot water dip treatment at 48oC for 60 min maintained lower percentage of physiological loss in weight, ripening per cent, spoilage percentage, total soluble solids, total sugars, reducing sugar and pH which was almost at par with treatment at T8 (50oC for 20 min) for TSS, total sugars, pH and followed by treatment T8 for physiological loss in weight, ripening per cent, spoilage percentage, reducing sugar. The mango fruits cv. Kesar treated with hot water dip treatment at 50oC for 20 min (T8) exhibited the maximum consumer preference by means all organoleptic parameters viz, taste, flavour, texture, peel colour, pulp colour and overall acceptability.
Pages: 220-227 | 849 Views 16 Downloads
How to cite this article:
Mayani JM, Patel NI, Dev Raj, Padhiar BV, Tandel YN, Chhatrola HN. Effect of hot water dip treatment physico-chemical and sensory quality of Mango (CV. Kesar). Int J Chem Stud 2017;5(6):220-227.