Varietal suitability and storage stability of mango squash.
Imtiaz Hussain, Gilani S. N., Khan M. R., Khan M. T., Iftikhar Shakir
Author Affiliation: Faculty of Agriculture, Department of Chemistry, AJK University, Rawalakot, Kotli Azad Kashmir, Pakistan.
International Journal of Agriculture and Biology 7 : 1038-1039
Abstract : A comparative study was carried out on the effect of cultivar and storage on overall quality of mango squash. Squashes were prepared from 5 cultivars (Fajri, Desi, Ting, Chonsa and Totapari) by mixing pulp, sugar and water in the ratio of 1:1:1. Potassium meta-bisulfite was added at 0.06% to each formulation. All the samples were packed in 250 ml transparent glass bottles and stored at room temperature for 3 months. The samples were analysed for pH, total soluble solids (TSS), percentage acidity, ascorbic acid, reducing and non-reducing sugars, and organoleptically evaluated for colour and flavour at zero storage and at interval of 15 days up to 3 months. During storage, TSS, reducing sugar and pH increased significantly while ascorbic acid, non-reducing sugar and acidity as well as the score for colour and flavour decreased significantly during storage.