Studies on drying and dehydration of raw mangoes for preparation of mango powder (amchur). Part II. Mango drops and their assessment for physicochemical composition.
Dabhade R. S., Khedkar D. M.
Indian Food Packer 34 : 18-31
Abstract : Suitability of mango fruits which had dropped from the trees before harvest for the preparation of mango powder was studied in 4 cvs (2 seedlings, Totapuri and Pairi). Average values are shown for each week after fruit-set up to week 14 for: average number and weight of fruits dropped, rruit dimensions, edible portion, proportion of peel and stone, specific gravity, and composition (moisture, TSS, acidity, total sugars, reducing sugars, starch, ascorbic acid and phenolics). Composition of the dropped fruit was comparable with that of sound fruit.