Vol. 7, Issue 3 (2019)
Effect of mango cultivars and recipes storage period on the quality of prepared RTS in mango
Author(s): Rajesh Singh, Sachin Choudhary and Megha Shukla
Abstract: An investigation was carried out during the year 2017-18 at the Fruit Research Station, Kuthulia, College of Agriculture Rewa (M.P.). The treatments comprised two cultivars of mango (Sunderja and Amrapali) and six types of recipes having three levels of sugar (100, 120 and 140 g) with two levels of citric acid (0.50 and 0.175 g/li). Thus twelve treatment combinations were laid out in a randomized- block design (factorial) with three replications. The number of bottles/replication were sixty. The best taste was observed with the recipe 6th (140 g sugar + 0.75 g citric acid/li) in case of Sunderja. The taste of RTS decreased with the increase in storage period up to 80 days. The TSS and acidity increased in case of Amrapali and with the increase of storage period. The TSS/acid ratio was found higher, whereas ascorbic acid was lower in case of Amrapali. Both these parameters of RTS decreased with the increase in storage period up to 80 days. The decrease of TSS/acid ratio was minimum and ascorbic acid was maximum under 5th recipe (140 g sugar + 0.50 g citric acid/li), whereas the reverse ratio was true in case of 2nd recipe (100 g sugar + 0.75 g citric acid/li).
Pages: 4348-4350 | 469 Views 182 Downloads
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How to cite this article:
Rajesh Singh, Sachin Choudhary, Megha Shukla. Effect of mango cultivars and recipes storage period on the quality of prepared RTS in mango. Int J Chem Stud 2019;7(3):4348-4350.
