Quality and Sensory Evaluation of Mango (Mangifera Indica) Squash as Influenced by Different Storage Conditions | Abstract
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600


Quality and Sensory Evaluation of Mango (Mangifera Indica) Squash as Influenced by Different Storage Conditions

Halabo Hazo, Zerihun Shambel

Mango (Mangifera indica) is one of the most important tropical and sub-tropical fruit. Most of the mango growers use traditional techniques of harvesting in the study area. Such technique causes fruit to damage and initiates the postharvest quality loss. The huge quality loss causes fruit to unacceptable and reduces the marketability and causes economic & nutritional impact on stakeholders. Utilization of such low market value mango fruits for developing value added product like squash can be of a great interest. The present study was conducted to standardize the production techniques of mango squash and evaluate its consumer acceptance. The experimental trail were laid in (2*3*3) two types of mango fruits (marketable and unmarketable), three types of storage temperatures (room temperature, refrigeration and incubator); and three level of storage periods (30, 60 and 90) days having with triplications and arranged in (CRD). The treatment at first day stored under room temperature was considered as a control. The data obtained were analyzed by using SAS version 9.1. The mean comparisons were done by using Duncan’s Multiple Range Test at 5 percent. The result revealed that the preliminary test of sensory attributes was selected the 1:1 ratio of sugar to mango pulp for both mango fruit types. In the first day sensory score of color, flavour, consistency and overall acceptance was ranged between 7.54-7.93, 6.80-7.50, 7.42-7.83 and 7.64-8.54 respectively; however at the end of storage period it was recorded 6.12-7.32, 6.04-7.00, 6.04-7.13 and 6.66-7.75 respectively. The ranged value of vitamin C content was fall between 11.63-24.40 mg/100 g. Beta carotene content of mango squash made from both mango types was ranged from 4.11-5.72 mg/100 g. The range of selected mineral contents was fall between 27.50-33.59mg/100 g, 28.50-37.59 mg/100 g and 2.14-2.65 mg/100 g for calcium, potassium and iron respectively.

Published Date: 2021-12-22;