Effect of packaging and storage temperature on storage behaviour of ready-to-serve beverage of fallen unripe mango fruits.
Chalke P. R., Supe V. S., Sonavane P. N.
Author Affiliation: Department of Horticulture, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar (M.S.), India.
Asian Journal of Horticulture 7 : 256-258
Abstract : The pulp of two varieties viz., Keshar and Local was used to prepare beverages with 15 per cent pulp, 15°Brix TSS and 0.30 per cent acidity and this beverage was treated with three packaging materials viz., glass bottle, standing pouch and PET bottle and storage temperatures viz., cold (5-7°C) and ambient (28-32°C). The data regarding physico-chemical parameters viz., TSS, acidity, pH, total sugars, reducing sugars, non reducing sugars, microbial count and organoleptic evaluation were recorded at an interval of 15 days. Increase in TSS, pH, total sugars, reducing sugars and microbial count, while decrease in acidity, non reducing sugars and ascorbic acid was observed in irrespective of variety, packaging materials and storage temperatures. The rate of decrease was found to be more in beverage stored in standing pouch and PET bottle at ambient temperature as compared to glass bottle at cold storage (5-7°C). The beverage of Keshar variety packed in glass bottle and stored at 5-7°C had maximum acceptability over rest of the treatments.