National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The experiment was conducted with four mango cultivars i.e. Dasherhari, Langra, S.B. Chausa and Amrapali in Fruit Technology Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar to assess the storage of squash at room temperature prepared from fresh mango pulp of three concentration i.e. 25% pulp, 30% pulp and 35% pulp. The TSS (46.6%) and Acidity (0.892%) was recorded maximum in squash prepared from cultivar S.B. Chausa. TSS content of squash increased significantly from 45% on 0 day to 47.6% on 180 days of storage, irrespective of cultivar and pulp content. Acidity was found maximum (0.892%) and minimum (0.890%) in squash prepared from 25% and 35% pulp content respectively, irrespective of cultivar and storage period. Ascorbic acid and total carotenoid content decreased with increase in storage period. Maximum ascorbic acid content was observed in cv. Langra and minimum in cv. S.B. Chausa. Total sugar content of squash was increased with increase in storage period.
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