Evaluation of mango-papaya blended pulp and its storage behaviour cv. Mallika, Amrapalli and Totapuri.
Patel A. N., Ray N. R., Chavda J. C., Patel K. A.
Author Affiliation: Department of Horticulture, B.A. College of Agriculture, Anand Agricultural University, Anand, Gujarat, India.
Asian Journal of Horticulture 8 : 84-87
Abstract : An experiment on evaluation of mango-papaya blended pulp and its storage behaviour was carried out at Fruit Processing Center, Department of Horticulture, B. A. College of Agriculture Anand during summer season in the year 2010. The experiment was laid out in Completely Randomized Block Design (Factorial) with twelve treatment combinations and replicated thrice. The treatment comprised of three varieties (V1-Mallika, V2-Amrapalli and V3-Totapuri) and four mango-papaya pulp proportions (T1-100%mango pulp (control), T2-85% mango pulp + 15% papaya pulp, T3-70% mango pulp + 30% papaya pulp and T4-55% mango pulp + 45% papaya pulp). Among different varieties, variety Amrapalli-V2 recorded significantly the maximum TSS i.e. 17.84, 16.79 and 17.56 0B, ascorbic acid per cent i.e. 41.12, 41.18 and 41.13 per cent, reducing sugar i.e. 11.71, 11.70 and 11.65 and minimum acidity per cent i.e. 0.44, 0.46 and 0.44 per cent, respectively at initial, 3 and 6 month after storage. In case of blending of papaya pulp with mango pulp, treatment T4 recorded significantly the maximum acidity per cent i.e. 0.76, 0.74 and 0.75, ascorbic acid contents i.e. 39.14, 39.12 and 39.18 mg/100 ml, reducing sugar content i.e. 13.20, 13.12 and 13.12 per cent and total sugar content i.e. 23.49, 23.49 and 23.48 per cent, respectively at initial, 3 and 6 month after storage. Significantly maximum TSS i.e. 20.27 0B was found with interaction V1T1 (100% Mallika mango pulp), maximum pH i.e. 5.33 was found with V3T1 (100% Totapuri mango pulp), maximum acidity content i.e. 0.95 per cent with V1T4 (55% Mallika mango pulp + 45% papaya pulp) while minimum ascorbic acid content i.e. 19.37 mg/100 ml pulp with V1T1 inter-action (100%Mallika mango pulp) and highest reducing sugar content i.e. 16.33 per cent was found in interaction V2T4 (55% Amrapalli mango pulp + 45% papaya pulp) at 6 month after storage.