Storage studies of RTS prepared from different cultivars of mango.
Satish Kumar, Godara R. K., Goyal R. K.
Author Affiliation: Department of Horticulture, CCS Haryana Agricultural University, Hisar - 125 004 (Haryana), India.
Annals of Biology 27 : 159-162
Abstract : Mango fresh fruits are available for a short period. To make best use of mango fruit, RTS (ready-to-serve beverage) was prepared from four cultivars of mango i. e. Dashehari, Langra, S. B. Chausa and Amrapali. Mango RTS was prepared from mango pulp 10%, sugar 13% and acidity 0.3% and stored at room temperature over a period of six months for subsequent analysis at monthly interval. It was observed that sugars increased, whereas ascorbic acid, acidity, carotenoids and organoleptic rating decreased.