1Department of Home and Food Science, Surajmal Agarwal Kanya Mahavidyalaya, Kichha, US Nagar, Uttarakhand – 263 153, India
2Department of Food Science and Technology, GB Pant University of Agriculture and Technology, Pantnagar, US Nagar, Uttarakhand -263 145, India
*E mail: cs_chopra2000@yahoo.co.in
Online published on 21 August, 2014.
This investigation was conceived and executed to adjudge the processing potential of dropped mangoes of Langra varieties on the basis of physico-chemical characterIics of fruits dropped at three different stages of their physiological maturity. Results revealed that fruits dropped at the III stage of development (Average fruit weight 65.27±5.86g) may be preferred for making value added products mainly because of their highest content of edible portion (67.55±3.49%), TSS (9.13±0.16%) and acidity (3.33±0.10%, as anhydrous citric acid). Moreover, at this stage fruits are sufficiently large (65.27±5.86g) and can be peeled easily as peeling of smallest size (11.82–0.84g) mango fruits dropped at I stage of development was troublesome.
Mango, unripe mango, mango fruit dropping, physico-chemical composition, mango processing
