Correlation between biochemical parameters and organoleptic evaluation in mango varieties.
Kapse B. M., Rane D. A., Khedkar D. M.
Author Affiliation: Department of Horticulture, Marathwada Agricultural University Parbhani 431?402, India.
: 756-762
Abstract : Mature Malgoa and Malda mangoes, stored at both ambient temperature (23-36°C, 43-91% RH) and at low temperature (10°, 60% RH), were assessed for colour, flavour and texture, and these organoleptic properties were related to ?-carotene contents, acidity and total soluble solids in the fruit. At ambient temperature, fruits had the highest quality rating after 10 days. At 10°C, fruit quality increased to a maximum at 37-45 days' storage, but the ?-carotene content and sugar:acid ratio were sub-optimal. Therefore, these fruits were assessed as inferior to those stored at ambient temperature.