EFFECT OF STORAGE ON THE QUALITY OF PROCESSED MANGO PULP

Dusehri Mango pulp was processed in poly propylene (P.P) 300 gauge pouches, bottles (200 ml) and cans (A 2 1/2). The processed pulp was stored at ambient temperatures (12-38-degrees-C) for six months. Physico-chemical and sensory evaluation of the product during storage revealed that there were negligible changes in total solids, total soluble solids, acidity, pH, ash, protein contents and viscosity. Reducing sugars and browning increased. Tintometric colour did not change much during prolonged storage. The pouch processed pulp retained and maintained the quality better as reflected by the organoleptic acceptability of the product as compared to that in lass bottles and cans.