Studies on Preparation of Mango Pickle from Different Genotypes of Akola Maharashtra Region
Rakesh Meena
Department of Fruit Science, College of Horticulture and Forestry, Jhalawar, Agriculture University, Kota, Rajasthan (326 023), India.
Surendra Patil
Department of Fruit Science, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra (444104), India.
Nitin Yadav
Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh (221 005), India.
Bhupendra Sagore *
Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi (110 012), India.
Prerna Prachi
Department of Fruit Science, College of Horticulture, Junagadh Agricultural University, Junagadh, Gujarat (362 001), India.
Bunty Meena
Department of Silviculture and Agroforestry, College of Horticulture and Forestry, Jhalawar, Agriculture University, Kota, Rajasthan (326 023), India.
Shubham Jain
Department of Fruit Science, College of Horticulture and Forestry, ANDUAT, Ayodhya, Uttar Pradesh, India.
Anushi
Department of fruit Science, CSAUA&T, Kanpur, India.
*Author to whom correspondence should be addressed.
Abstract
Mango relishes are extremely popular throughout the Asian continent. In every Indian household, they are the condiment most frequently ingested. It is rich in antioxidants and contains vitamin K and fibre, among other nutrients. Four recipes of mango pickle, namely Recipe-1, Recipe-2 (Recipe-1 + niger seed 150 g), Recipe-3 (Recipe-1 + garlic 200 g), and Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) were standardised for the preparation of mango pickle using three genotypes (Galu, Shravanya, and Telya). The TSS (Total Soluble Solid), pH, titratable acidity, total sugar, reducing sugar, non-reducing sugar, ascorbic acid, and moisture content of the pickle sample were analysed. Genotype-3 and Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) were the most accepted and organoleptically acceptable mango pickles due to their elevated acidity, sugar content, and overall acceptability.
Keywords: Mango pickle, recipe, genotypes, TSS, total sugar, ascorbic acid, titratable acidity, pH, reducing sugar, non-reducing sugar, moisture