Physico chemical characterization and the effect of processing on the quality characteristics of Sindura, Mallika and Totapuri mango cultivars

Abstract

Mango (Magnifera indica L) is grown in the tropical and sub tropical regions of India. The fruit has a high commercial value depending on the color, flavor and pulp characteristics of the cultivar. Sindura, Mallika and Totapuri cultivars grown in southern Karnataka were investigated for the physical chemical characteristics and the effect of processing on the quality characteristics. Sindura, Mallika and Totapuri mango cultivars had significantly different physico chemical and compositional characteristics. Sindura cultivar had a characteristic red color in the peel with high carotenoid content and slightly lower pulp content. Mallika contained higher pulp content with a pale yellow color in the peel and higher total soluble solids. Totapuri contained slightly lower pulp content than Mallika, lower total soluble solids and lower carotenoids among the cultivars. Sindura and Mallika pulps had significantly higher viscosity than Totapuri. Processing of the pulps resulted in significant decrease of carotenoids irrespective of the cultivar. Sensory quality of canned mango slices showed higher acceptability for Mallika followed by Sindura and Totapuri. Mango nectar prepared from Sindura was highly acceptable followed by Totapuri and Mallika. Processing of these underutilized mango cultivars into puree, nectar, juice beverages and slices, can result in value addition and popularization.