MSc

Mango (Mangiferaindica Linn.), popularly known as the “King of fruits”, is cherished
for its flavour, succulence and delicious taste. In India the fruit is cultivated in an area of
2,312 ha and the production is around 15.03 million tons, contributing 40.48% of the total
world production of mango.Raw fruits of local varieties of mango trees are used for preparing
various traditional products like raw slices in brine, amchur, pickle, murabba, chutneyetc.
In Kerala, commercial cultivation of mango is however limited and Palakkad district
ranks first in mango cultivation. Due to the proximity to Western Ghats, the state has a wealth
of local varieties which are valued for its pickling quality. Tender mango pickle, commonly
known as Kadumanga,and cut mango pickles are popular in Kerala. Many of these land races
are juicy types. However, studies on their suitability for preparation of different products are
limited. Attempts are made at RARS, Pattambi and RARS, Pilicode under Kerala Agricultural
University to conserve pickling varieties.
Evaluation of these collections for product
development is yet to be done.
The study on “Evaluation of pickling mangoes for processing quality.” was conducted
in the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur,
during 2014-2016 with the objective of assessing processing quality of pickling mango
collections maintained at RARS, Pattambi and RARS, Pilicode. The experiment was
conducted in CRD with three replications. Twenty one accessions (8 from RARS, Pilicode
and 13 from RARS, Pattambi) were selected for the study out of which one was
Chandrakaran. The programme was divided into two major experiments. Experiment I was
“Evaluation of the accessions for quality” and experiment II “Evaluation of accessions for
product development”. Fruits were collected at tender, mature and ripe mango stage.
Quantitative and qualitative attributes of the selected accessions at the three stages were
studied in experiment I. In experiment II fruits of these selected accessions were used for
making tender mango pickle, cut mango pickle and RTS beverages. Organoleptic evaluation
of these products was made at monthly intervals for three months. Microbial load was also
observed in pickles at monthly intervals for three months.
Results of the first experiment showed that there was significant difference between
the accessions in both quantitative and qualitative characters at all three stages viz. tender,
mature and ripe.Biochemical parameters such as titrable acidity increased from tender to
mature stage and decreased on ripening. Polyphenol content was higher at tender stage, which
decreased during maturation and ripening. Acidity of mangoes ranged from 1.91 to 5.01 per
cent at tender stage,2.74 to 6.71 per cent at mature stage and from0.28 to 1.4 per cent at ripe
stage. Polyphenol content varied from 0.78 to 3.8 mg g-1in tender stage, 0.38 to 2.45 mg g-1
in mature stage and 0.39 to 1.40 mg g-1 in ripe stage. Crude fibre content varied from 0.4 to
1.58 per cent in tender mango stage,0.61 to 3.63 per cent in mature stage and 0.7 to 3.7 per
cent in ripe stage. TSS of ripe fruits varied from 12.5 to 22.2 ° brix and juice content from
20.52 to 61.63 per cent.
Organoleptic evaluation of the products was conducted based on hedonic scale. Total
score for tender mango pickle increased with the increasing storage time and that of RTS
beverage decreased. Accessions 15 and 17 (Chandrakaran) were the best for tender mango
pickling followed by Accessions 2, 3, 6, 8, 10 and 12. Acc. 4, 8, 9 and 21 were the best for
cut mango pickling. Accessions 21, 17, 1, 2, 6, 7, 8, 11, and 13 were good for RTS beverage
preparation. Microbial population was negligible in tender mango pickle compared to cut
mango pickle. Accession 8 was suitable for all the three products. Accessions 6, 8 15 and 17
were good for both tender mango and cut mango pickle preparation. Accessions 8 and 21
were good for cut mango pickle and RTS beverage. Accessions 16 and 21 were least
acceptable for tender mango pickling; 16, 19 and 20 for cut mango pickling and 9, 10, 14, 16
for RTS beverages.