The present experiment was performed to evaluate the best method for preservation of mango pulp. For this the pulp of mango were preserved with thirteen different treatment combinations viz., pulp preserved with KMS@0.05% (T1), KMS@0.1% (T2), sodium benzoate@0.05% (T3), sodium benzoate@0.1% (T4), sodium meta-bisulphite@0.05% (T5), sodium meta bi-sulphite@0.1% (T6), potassium sorbate@0.05 % (T7), potassium sorbate@0.1 % (T8), sodium benzoate + potassium sorbate@0.05 % each (T9), KMS+ potassium sorbate@0.05 % each (T10), sodium meta bi-sulphite + potassium sorbate@0.05 % (T11), refrigeration at 4±2°C (T12), frozen storage at -20°C (T13), These treatment combinations were laid out in completely randomized design and replicated four times. Among all the various treatment combinations, pulp stored under low temperature i.e. at (-20°C) storage was found to be superior over rest of the treatments in terms of overall qualitative characteristics such as TSS, sugars (reducing and total), ascorbic acid and higher pH and lower acidity, performed better in terms of sensory parameters such as taste, flavour, aroma, also, it resulted in higher net returns and B:C ratio. All the parameters of samples were analyzed at fortnight interval during 90 days of storage and at end of storage. The overall acceptable pulp samples were used for economic analysis and for preparation of different value added products (RTS, Squash and jam) and analyzed for its quality.

Mango pulp, Preservation, Ambient storage, Preservative, Economics

As per the results from the present investigation, the following conclusion can be derived that, mango pulp preserved under low temperature (-20°C) resulted in superior quality and physico-chemical stability upto 90 days of storage. However from economical analysis, preserving the pulp preserved with KMS was found to be the best but pulp storage at -20°C was found best from health point of view considering the chemical preservatives being harmful to the health and may be proposed for preservation of mango pulp. The present research work can be helpful for further development of a safer and viable storage of mango pulp at industrial scale.

Manisha Jangir, Virendra Singh and Nupur Sharma (2022). Qualitative Parameters and Relative Economics of Mango (Mallika) Pulp as Influenced by Preservatives and Temperature. Biological Forum – An International Journal, 14(4a): 633-638.