International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:9, September, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 655-664

Studies on Changes in Quality Characteristics of Brined Seedling Mango Pieces during Storage
N.S. Thakur, Dharmender Kumar, Abhimanyu Thakur* and Pradeep Kumar
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan – 173230, Himachal Pradesh, India
*Corresponding author

Seedling mango (Mangifera indica L.) with wide variations in its quality characteristics has been found in the vast tract of lower hills of HP (Himachal Pradesh). It has got tremendous potential for the production of various traditional products including pickle, since brining is an important interface between harvesting and pickle production, so studies were aimed to see the quality changes of mature green fruit from different locations of HP in brine. Fruits were washed, cut into pieces and stored in 20 per cent brine along with their stones for 4 months at ambient temperature conditions (21-25 oC). Most significant changes in titratable acidity, chlorophyll, ascorbic acid and total phenols were observed along with sensory parameters. Among all the locations, brined mango pieces from Bhoranj location in district Hamirpur were found to be best on the basis of various quality characteristics after storage.

Keywords: Seedling mango, Brine, Storage, Overall acceptability, Pickle.

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How to cite this article:

Thakur, N.S., Dharmender Kumar, Abhimanyu Thakur and Pradeep Kumar. 2017. Studies on Changes in Quality Characteristics of Brined Seedling Mango Pieces during Storage.Int.J.Curr.Microbiol.App.Sci. 6(9): 655-664. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.