Vol. 7, Issue 4 (2019)
Study of biochemical variability in local mango genotypes for pickle purpose
Author(s): Gahane KD, Choudhari RJ, Tayade SA and Patil SR
Abstract: The experiment entitled, “Study of Biochemical Variability in Local Mango Genotypes for Pickle Purpose†was carried out during 2015-2016 on the basis of biochemical and sensory evaluation parameter of fruits. A survey, collection and screening of mango genotypes in Akola, Amravati and Washim districts known of mining of pickle was undertaken for pickle preparation, in order to identify suitable local variety for preparation of quality pickle commercially on adhoc basis. The 50 mango genotypes were collected and evaluated for distinct pickle characters. These genotypes revealed wide variability in physic-chemical parameters of fruit viz., TSS 0Brix (2.8 to 11.6 0Brix), acidity percentage (1.85-6.90%), total sugar percentage (1.08 to 3.06 %), T.S.S. Acidity ratio (0.42 to 2.95), Sugar: acidity ratio (0.42 to 4.10), Vit-C (19.14 to 29.09 mg/100-1) and fiber percentage (0.69 to 1.75%). considering unripe fruit should be too acidic for pickle as G-42 recorded (6.71) higher acidity, however it appears inferior for most of rest characters. From overall performance in respect of fiber percent, Vit-C content, titrable acidity, sugar: acid ratio, low T.S,S., total sugar per cent, twenty mango genotypes viz., G-18, G-01, G-42, G-40, G-38, G-29, G-31, G-22, G-39, G-41, G-21, G-04, G-9, G-16, G-44, G-50, G-24, G-26, G-32 and G-36 were identified as promising genotypes. However, among these 50 mango genotypes, in sensory evaluation of mango pickle is observed G-42 and G-41 were found most promising as they having distinct biochemical and sensory evaluation parameter of fruits for preparation of pickle.
Pages: 2795-2799 | 273 Views 51 Downloads
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How to cite this article:
Gahane KD, Choudhari RJ, Tayade SA, Patil SR. Study of biochemical variability in local mango genotypes for pickle purpose. Int J Chem Stud 2019;7(4):2795-2799.
