Changes in Physico-Chemical Properties of Mango Pickle during Storage
نویسندگان
چکیده
The present study was carried out to investigate the effect of recipes and varieties Mango (Mangifera indica L.) pickle on changes in physico-chemical properties during storage at Post Graduate Laboratory Department Horticulture, College Agriculture, Central Agricultural University, Imphal 2020-2021. experiment laid factorial randomized block design (FRBD) with eight treatments three replications. consist four pickled two varieties. Among all pickles, salty found have maximum pH whereas, sweet mango be minimum. TSS increases continuously irrespective recipe variety used. Sweet showed TSS. oily moisture content has highest score is organoleptically more acceptable among other types a pickle. findings also that advancement period organoleptic quality improved pickles. local better for pickling. It can concluded kind suited pickling.
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ژورنال
عنوان ژورنال: International Journal of Plant and Soil Science
سال: 2022
ISSN: ['2320-7035']
DOI: https://doi.org/10.9734/ijpss/2022/v34i232499