Studies on physico-chemical composition of fresh bael and mango fruits.
Punam, Rakesh Gehlot, Singh R., Siddioui S.
Author Affiliation: Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, India.
Haryana Journal of Horticultural Sciences 38 : 66-67
Abstract : The fresh bael and mango fruits were evaluated for various physico-chemical characteristics. Bael and mango fruit had fruit weight (502 and 351 g), pulp weight (584 and 724 g/kg fruit) and yield of pulp (58.4 and 72.4%), respectively. Chemical constituents of bael and mango fruits such as total soluble solids, total sugars, reducing sugars and acidity percentage were analyzed to be 28.20 and 17.60%, 16.72 and 13.55%, 4.53 and 6.19% and 0.39 and 0.45%, whereas ascorbic acid, total carotenoids, pectin and total phenols were found to be 17.21 and 53.33 mg/100 g, 45.33 and 4.67 mg/100 g, 2.40 and 0.64% and 23.66 and 56.15 mg/100 g, respectively.