Determining the optimum stage of seedling mango for chutney making.
Khedkar D. M., Roy S. K.
Author Affiliation: Indian Agricultural Research Institute, New Delhi-110-012, India.
Journal of Maharashtra Agricultural Universities 7 : 94-95
Abstract : The contents of reducing and total sugars and of starch, and fruit and stone weight and fruit acidity, were determined weekly from the 4th to the 11th week after fruit set. The data are presented graphically. It was concluded that seedling mangoes reached optimum maturity for chutney making 11 weeks after fruit set.