Suitability of some mango varieties for processing.
Murthy G. V. K., Giridhar N., Raghuramaiah B.
Author Affiliation: Central Food Technological Research Institute Experiment Station, Hyderabad-500 018, India.
Journal of Food Science and Technology, India 21 : 21-25
Abstract : Of 9 table, 4 juicy and 5 hybrid cultivars studied, Baneshan, Suvarnarekha and 5/5 Rajapuri X Langra were the most suitable for canning as slices; Navaneetam, Baneshan, Goabunder, Royal Special, Hydersaheb and 9/4 Neelum X Baneshan were best for canned juice (containing 35% pulp) and Baneshan, Navaneetam, Goabunder, K.O.7 and Sharbatgadi were best for canned nectar (containing 20% pulp). Data are tabulated on fruit physical and chemical characteristics.