Vol. 3 (2) : March-April 2012 issue
Green Farming Vol. 3 (2) : 244-245 (March-April, 2012)
Effect of packaging on storage behaviour of ready-to-serve beverage of unripe mango cv. Keshar
P.R. CHALKE1*, P.N. SONAVANE2, S.S. ADAT3 and C.P. GHARGE4
Department of Horticulture, M.P. Krishi Vidyapeeth, Rahuri, Dist - Ahmednagar, Rahuri - 413 722 (MS)
Designation : 1,2Ph.D. Scholar *(pandurangchalke@gmail.com), 3Asstt. Professor, 4JRA
Subject : Fruit Science and Pomology
Paper No. : P-0005
Total Pages : 2
Received : 14 October 2011
Revised accepted : 18 January 2012
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Citation :
P.R. CHALKE, P.N. SONAVANE, S.S. ADAT and C.P. GHARGE. 2012. Effect of packaging on storage behaviour of ready-to-serve beverage of unripe mango cv. Keshar. Green Farming Vol. 3 (2) : 244-245 ; March-April, 2012
ABSTRACT
Using the pulp variety Keshar, beverage was prepared with 15% pulp, 150Brix TSS and 0.30% acidity and this beverage was treated with three packaging materials viz., glass bottle, standing pouch and PET bottle and stored at cold storage of 5-70C. The data regarding physico-chemical parameters viz., TSS, acidity, pH, total sugars reducing sugars, non reducing sugars, microbial count and organoleptic evaluation was recorded at an interval of 15 days. Increase in TSS, pH, total sugars, reducing sugars and microbial count, while decrease in acidity, non-reducing sugars and ascorbic acid was observed in irrespective of variety and packaging materials. The rate of decrease was found to be more in beverage stored in standing pouch and PET bottle as compared to glass bottle. The beverage of Keshar variety packed in glass bottle showed maximum acceptability over rest of the treatments.
Key words :
Mango, RTS, packaging, physico- chemical properties.
