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Effect of Preservatives on Mango Quality

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

Mango (Mangifera indica L.) referred to as the king of tropical fruits, is an important fruit crop cultivated in that region having pleasant flavor, rich in sugar and acid. The present study was an effort to preserve mango pulp by utilization of different chemical preservatives like, potassium metabisulphite, sodium benzoate, potassium sorbate and citric acid singly and in various combinations. The importance of this study is that the pulp samples were not pasteurized and filled in plastic bottles with addition of chemical preservatives at 30-35 °C for 180 days. After procurement of mango (chaunsa) from identified source it was subjected for pulp extraction. Moreover, collected pulp was stored and analyzed for various physico-chemical parameters like pH, acidity and reducing sugar. Likewise, microbiological tests of all the pulp samples and sensory evaluation of the resultant nectar which is prepared from the pulp was carried out at 0, 30, 60, 90, 120, 150 and 180 days of storage. Lastly, obtained data was analyzed statistically.

Product Specifications
SKU :COC36874
AuthorSham Younis,Masood Sadiq Butt and Faiza Hameed
LanguageEnglish
BindingPaperback
Number of Pages108
Publishing Year3/29/2012
ISBN978-3848492114
Edition1 st
Book TypeBiology, life sciences
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-02-08 00:00:00
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