International Journal of Horticulture and Floriculture
International Journal of Horticulture and Floriculture Vol. 8 (9), pp. 001-009, September, 2020. DOI: 10.46882/IJHF/1134. © International Scholars Journals
Full Length Research Paper
Development of a mango pulp and the acceptability and storability of the product
H.M.T.P. Herath1, U.M.A. Kumara2*, K.G.L.R. Jayathunge3 and N. Thiruchchelvan4
1Department of Post-Harvest Technology, University College of Anuradhapura, University of Vocational Technology, Anuradhapura, Sri Lanka.
2Department of Agricultural Technology, Faculty of Technology, University of Colombo, Sri Lanka.
3Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Sri Lanka.
4Department of Agricultural Biology, Faculty of Agriculture, University of Jaffna, Sri Lanka.
Accepted 08 December, 2019
Mango, the king of tropical fruits had a great potential for value added products due to its greater impact on human health. Mango pulp is a preservation technique that overcomes the postharvest losses during the seasons. The current study was focused to develop a pulp from Karthakolomban mango cultivar and evaluate its physical, biochemical, microbial properties, acceptability and storability. Mango pulp was prepared after steam blanching of fruits for 15 min to preserve the colour at storage time. Developed mango pulp contains 0.58 mg b carotene/100 g, 4.83 mg gallic acid/g, 245.9 mg ascorbic acid/100 g and 374.4 µM Trolox/100 g, as antioxidant. Microbial counts were less than the standard maximum limits for the mango pulp throughout the 3 months storage period. TSS and the titratable acidity were significantly increased (p<0.05) and pH, colour change and moisture were not significantly different during the three-month storage period. However, pH of the pulp was slightly reduced at the time and carotenoid, phenol, ascorbic contents and antioxidant activity were not significantly different and not observed gradual increases or decreases. Sensory evaluation revealed that jam prepared from developed mango pulp at initial stage and two months after storage were significantly different from control for the colour, taste, odor, consistency and overall acceptability. The developed mango pulp is successfully accepted by the people. Karthakolomban mango pulp had superior properties for adding value to the fruit without any preservatives and retained antioxidant properties up to three months.
Key words: Mango, pulp, physico-chemical properties, storage time, value addition
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