Evaluation of some mango varieties for their suitability for canned mango juice.
Gowda I. N. D., Ramanjaneya K. H.
Author Affiliation: Indian Institute of Horticultural Research, Bangalore 560 089, India.
Journal of Food Science and Technology (Mysore) 32 : 323-325
Abstract : Eleven mango cultivars (Alphonso, Banganapalli, Dashehari, Janardhan Pasand, Kesar, Langra, Mulgoa, Padiri, Panakalu, Suvarnarekha and Totapuri) were evaluated for canning juice quality. Alphonso was found to be the most suitable for canned juice preparation due to its very good colour, consistency and flavour, followed by Padiri. Cultivars Banganapalli, Kesar and Langra gave canned juice comparable to Totapuri, which is commonly used by the canning industry.