MSc

The present study entitled 'Quality analysis and
product development of selected mango cultivars' is a
comprehensive study carried out with an objective to evaluate
the quality of different varieties of mango based on physical
characteristics, chemical composition and organoleptic
qualities so as to identify the most suitable mango variety for
the preparation of mango pulp based products.
Twenty dessert varieties of mango including local and
improved types were selected for the study. Among these, 9
were Kerala Agricultural University recommended varieties and
the remaining 11 were local varieties.
A detailed study on the different quality parameters
of mango such as physical characteristics, chemical and
nutritional composition and organoleptic qualities was
envisaged.
Cluster analysis was carried for the mango varieties
based on then chemical and nutritional characteristics and
based on the D2 values the varieties of similar characters were
grouped together.
The superior variety was selected for the product
development among the twenty mango varieties taken for study.
The variety Neelum obtained the highest score.




The mango juice from the superior variety Neelum was
then used for the preparation of mango Ready-To-Serve beverage.
FPO specified tests were administered on the product
to evaluate its suitability. The nutritional composition.
organoleptic and shelf-life qualities of the product prepared
was also analysed.
The product was stored for a period of 1 month and
the chemical analysis was carried out at weekly intervals and
compared, with the fresh product.
The chemical composition and organoleptic qualities
of the RTS beverage remained unaltered during the first and
second weeks of storage. Slight variations in the chemical
composition and organoleptic qualities were seen during the end
of the third and fourth weeks of storage.
Sensory evaluation of the RTS beverage after four
weeks of storage at ambient temperature showed that the overall
acceptability declined for all the attributes.
Microbial and fermentation tests were conducted
during weekly intervals. Colonies of Pencillium was detected
in the RTS beverage after four weeks of storage. Also the
fermentation test were found to be positive. Thus the product
was found to be shelf stable for a period of one month.

From the above observations and findings it is clear
that, it is possible to develop and organoleptically and
nutritionally adequate pulp based product using the mango
variety Neelum. Processing of Neelum mango fruits particularly
during the seasonal glut could go a long way in reducing post-
harvest losses and also in improving the employment potential
of the local people.