Vol. 6, Issue 6 (2018)
Influence of variety and drying methods on yield and quality of the Amchur prepared from fallen unripe mango fruits
Author(s): P Sarada, V Sudha Vani, R Rajya Lakshmi, V Suchitra, Dr. Salomi Suneetha and K Venkata Subbaiah
Abstract: The present investigation entitled “Influence of variety and drying methods on yield and quality of the amchur prepared from fallen unripe mango fruits†was carried out at Post harvest technology Laboratory, College of Horticulture, Venkataramannagudem, Dr. Y.S.R Horticultural University, West Godavari District of Andhra Pradesh during 2016-17. The experiment was laid out in Factorial CRD concept with three replications and 10 treatments. The experiment comprises of amchur prepared from fallen unripe mango fruits i.e., Chinnarasam, Nallarasam, Totapuri, Neelum and Local by using two different drying methods viz., sun drying and tray drying. The highest value of total sugars (16.05%), better retention of ascorbic acid (132.95mg 100 g-1), less moisture content (4.87%) and acidity (0.47%) were recorded in Chinnarasam variety dried by tray drying was nutritionally good. Among the drying methods, tray drying was best in terms of quality.
Pages: 1570-1573 | 399 Views 61 Downloads
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How to cite this article:
P Sarada, V Sudha Vani, R Rajya Lakshmi, V Suchitra, Dr. Salomi Suneetha, K Venkata Subbaiah. Influence of variety and drying methods on yield and quality of the Amchur prepared from fallen unripe mango fruits. Int J Chem Stud 2018;6(6):1570-1573.
