Evaluation of Unique Mango Accessions for whole-Fruit Pickle

Studies conducted to evaluate the suitability of nineteen unique mango accessions for preparation of tender whole mango pickles revealed that these varieties were characterized by their acidic taste and rich raw mango flavour, which are most prefered for pickle production. The physical and quality p...

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Autores principales:	C Vasugi, K Sekar, M R Dinesh, E R Suresh
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2008
Materias:	germplasm raw tender mango pickle variability sensory evaluation unique accession Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/6cbfbb1aa9e64a8db5b1b43ee84d5db8
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spelling	oai:doaj.org-article:6cbfbb1aa9e64a8db5b1b43ee84d5db82021-12-02T11:38:40ZEvaluation of Unique Mango Accessions for whole-Fruit Pickle0973-354X2582-4899https://doaj.org/article/6cbfbb1aa9e64a8db5b1b43ee84d5db82008-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/580https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Studies conducted to evaluate the suitability of nineteen unique mango accessions for preparation of tender whole mango pickles revealed that these varieties were characterized by their acidic taste and rich raw mango flavour, which are most prefered for pickle production. The physical and quality parameters viz. fruit shape, weight, raw mango flavour, firmness, titrable acidity, latex flow, pH, dry matter and vitamin C which are important in pickle quality, showed wide variations among different varieties. Based on the sensory evaluation of whole immature green mango pickle prepared by standard fermentation and curing method, the accessions viz., Kashimidi, Isagoor Appe, Malange, Appemidi, Dantimamidi and Jeerige were considered to be most suitable for preparation of tender mango pickles.C VasugiK SekarM R DineshE R SureshSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlegermplasmraw tender mangopicklevariabilitysensory evaluationunique accessionPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 3, Iss 2, Pp 156-160 (2008)
institution	DOAJ
collection	DOAJ
language	EN
topic	germplasm raw tender mango pickle variability sensory evaluation unique accession Plant culture SB1-1110
spellingShingle	germplasm raw tender mango pickle variability sensory evaluation unique accession Plant culture SB1-1110 C Vasugi K Sekar M R Dinesh E R Suresh Evaluation of Unique Mango Accessions for whole-Fruit Pickle
description	Studies conducted to evaluate the suitability of nineteen unique mango accessions for preparation of tender whole mango pickles revealed that these varieties were characterized by their acidic taste and rich raw mango flavour, which are most prefered for pickle production. The physical and quality parameters viz. fruit shape, weight, raw mango flavour, firmness, titrable acidity, latex flow, pH, dry matter and vitamin C which are important in pickle quality, showed wide variations among different varieties. Based on the sensory evaluation of whole immature green mango pickle prepared by standard fermentation and curing method, the accessions viz., Kashimidi, Isagoor Appe, Malange, Appemidi, Dantimamidi and Jeerige were considered to be most suitable for preparation of tender mango pickles.
format	article
author	C Vasugi K Sekar M R Dinesh E R Suresh
author_facet	C Vasugi K Sekar M R Dinesh E R Suresh
author_sort	C Vasugi
title	Evaluation of Unique Mango Accessions for whole-Fruit Pickle
title_short	Evaluation of Unique Mango Accessions for whole-Fruit Pickle
title_full	Evaluation of Unique Mango Accessions for whole-Fruit Pickle
title_fullStr	Evaluation of Unique Mango Accessions for whole-Fruit Pickle
title_full_unstemmed	Evaluation of Unique Mango Accessions for whole-Fruit Pickle
title_sort	evaluation of unique mango accessions for whole-fruit pickle
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2008
url	https://doaj.org/article/6cbfbb1aa9e64a8db5b1b43ee84d5db8
work_keys_str_mv	AT cvasugi evaluationofuniquemangoaccessionsforwholefruitpickle AT ksekar evaluationofuniquemangoaccessionsforwholefruitpickle AT mrdinesh evaluationofuniquemangoaccessionsforwholefruitpickle AT ersuresh evaluationofuniquemangoaccessionsforwholefruitpickle
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Evaluation of Unique Mango Accessions for whole-Fruit Pickle

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