Varietal suitability and storage stability of Mango Squash. | [International Journal of Agriculture and Biology • 2005]

Author(s):

1. Imtiaz Hussain: Faculty of Agriculture and Department of Chemistry AJK University Rawalakot, Kotli, Azad Kashmir, Pakistan

2. Sabeen Naz Gilani: Faculty of Agriculture and Department of Chemistry AJK University Rawalakot, Kotli, Azad Kashmir, Pakistan

3. Muhammad Riaz Khan: Faculty of Agriculture and Department of Chemistry AJK University Rawalakot, Kotli, Azad Kashmir, Pakistan

4. M. Tariq Khan: Faculty of Agriculture and Department of Chemistry AJK University Rawalakot, Kotli, Azad Kashmir, Pakistan

5. Iftikhar Shakir: Faculty of Agriculture and Department of Chemistry AJK University Rawalakot, Kotli, Azad Kashmir, Pakistan

Abstract:

Comparative study was carried out on the effect of cultivars and storage on overall quality of mango squash. Squash were prepared from five different cultivars by mixing pulp, sugar and water in the ratio of 1:1:1. Potassium meta-bisulphite was added @ 0.06% to each formulation. All the samples were packed in 250 mL transparent glass bottles and stored at room temperature for three months. The samples were analyzed for pH, TSS, % acidity, ascorbic acid, reducing and non-reducing sugars and organoleptically evaluated for colour and flavour at zero storage and at interval of 15 days up to three months. During storage, TSS and reducing sugars and pH significantly increased while ascorbic acid, non-reducing sugar and acidity significantly decreased the score for colour and flavor significantly decreased during storage.

Page(s): 1038-1039

DOI: DOI not available

Published: Journal: International Journal of Agriculture and Biology, Volume: 7, Issue: 6, Year: 2005

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