Screening of naturally dropped unripe mango fruits for making beverages

This investigation was envisaged to ascertain an appropriate stage of naturally dropped unripe mango fruits of variety Langra for their conversion into ideal fruit beverages of commercial importance with the purview to compensate losses upto some extent that are occurred due to excessive dropping of developing fruits on account of erratic weather or other causes. Results revealed that mangoes dropped at three stages having 11.82 ± 0.84, 33.50 ± 1.63 and 65.27 ± 5.86 g fruit weight can be utilized successfully in preparation of refreshing and nutritious ready-to-serve beverage (RTS) and squash. Overall acceptability scores of RTS (10% pulp, 10% TSS and 0.25% black salt) and squash (30% pulp, 40% TSS and 0.25% black salt) were highest when prepared from 3^rd stage dropped mango fruits. These beverages may also be prepared from 1^st and 2^nd stage dropped fruits with judicious adjustment of acidity. Cost of production of one bottle of RTS and squash was assessed to be Rs. 4.77/200g and Rs. 24.96/kg, respectively.