Comparative analysis on the quality characteristics of commercially important mango cultivars for canning
DOI:
https://doi.org/10.59415/ijfas.v7i1.117Keywords:
Canning, mango cultivars, physical, physico-chemicalAbstract
Fourteen important mango cultivars (Alphonso, Amarapalli, Banganapalli, Bombay green, Dushri, Kesar, Langra, Malgoba, Mallika, Neelam, Padari,Rumani,Sindhura and Totapuri) grown in Karnataka were selected and their physico-chemical properties were characterized and compared.
Of all fourteen cultivars, Banganpalli mango exhibited significantly (p< 0.05) higher individual weight followed by Bombay Green and Totapuri mangoes respectively. Bombay Green mango presented significantly (p< 0.05) higher content of TSS, pH and total sugars. Alphonso mango had highest pulp content followed by Malgoba and Bombay Green mangoes. The study allowed the fourteen mango cultivars to be differentiated clearly based on all the physico-chemical properties and to use unexploited mango varieties for commercial purpose.
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