Influence of storage temperatures on physicochemical sensory and nutritional properties of chemically preserved mango pulp

Abstract

Storage stability of mango pulp (Mp) was determined at room (r) 25 to 35°C and refrigerated (ref) 4°C with the addition of potassium sorbate (PS), sodium benzoate (SB) and potassium metabisulphite (PMS). The statistical analysis viz factorial analysis and least significant square design (LSD) verified the temperatures effect on different treatments: T0 (Mp), T1 (Mp + PS 0.1%), T2 (Mp + SB 0.1%), T3 (Mp + PMS 0.1%), T4 (Mp + PS 0.05% + SB 0.05%), T5 (Mp + PS 0.05% + PMS 0.05%), T6 (Mp + SB 0.0.5% + PMS 0.05%) and T7 (Mp + PS + SB + PMS 0.03%), respectively. Refrigerated treatment T5ref showed stability for physicochemical analysis and sensory attributes in comparison to other treatments stored at room and refrigerated temperatures during 90 days of storage. Treatments means confirmed mango pulp preserved with addition of PS in combination with PMS in T5 was found best according to physicochemical and sensory attributes. Treatments T5, T6 and T7 retained high amount of iron (0.50, 0.49 and 0.55 mg/100 g), calcium (3.24, 3.15 and 3.13 mg/100 g) and ß- carotene (59.30, 58.46 and 58.25).

Key words: Mango pulp, chemical preservatives, storage conditions.