Physico-chemical composition and canning suitability of mango varieties.
Awasthi R. K., Pandey I. C.
Indian Food Packer 34 : 60-63
Abstract : The suitability of 17 mango cvs for canning as slices in syrup was studied. Data are tabulated for fresh mangoes (yield of slices, peel, stone, total soluble solids, brix, reducing sugars, total sugars, acidity, ascorbic acid, colour, texture and flavour). Safeda Malihabad and Anopan were the most suitable cvs for canning. Langra Dudhia had the highest ascorbic acid content. Most of the other cvs were unsuitable.