Studies on the Extension of Shelf life of Selected Type of Mangos

Abstract

The application of different types of cost effective preservatives such as tetracycline, sodium benzoate, acetic acid and glycerine at various concentrations for the extension of, shelf lives of Himsagar and Langra mangoes were studied. The physical characters such as appearance, colour, flavour, taste and texture of' treated mango were more attractive than those of control one. The shelf life of, treated mango was prolonged significantly as conipared to that of control one. The weight loss control capacity of preservatives treated mangoes was higher than that from control at 500 ppm of' tetracycline, 80 ppm of sodium benzoate and 100 ppm of acetic acid for Himsagar mango and 10 ppm of tetracycline, 100 ppm of sodium benzoate and 100 ppm of acetic acid lhr I angra cultivar. The superior treatment tetracycline 500 ppm, sodium benzoate 80 ppm and acetic acid 100 ppm of Himsagar cultivar reduced the physiological loss in weight 15.79% to 33.62% with respect to control at 7th day. But at 8th day, the treatments, tetracycline 500 ppm, sodi urn benzoate 80 ppm and acetic acid 100 ppm reduced the physiological loss in weight 35.34% to 40.33% with respect to control mango. On the other hand the superior treatments tetracycline 10 ppm, sodium benioate 100 ppm and acetic acid 100 ppm of Langra mango reduced the physiological loss in weight 17.31% to 29.23% with respect to control at 9thday. The treatments, tetracycline 10 ppm sodium benzoate 100 ppm and acetic acid 100 ppm reduced the physiological loss in weight 31.65 % to 41.53% with respect to control mango, cultivar of' Langra at the 9th day. The efficiency of' glycerine as preservative of Himsagar and Langra mango was not more effective than the other preservatives. The nutritional qualities of mango were also affected remarkably after treatment with preservatives. At the last edible stage, chemical analysis of mango pulp of preservatives treated Himsagar mango at tetracycline 500 ppm, sodium benzoate 80 ppm and acetic acid 100 ppm showed higher pH(5.56, 5.73 and 5.22), TSS (15%, 16% and 18%), total sugar (22.24, 23.53 and 23.30 g/100g), iron (6.7327, 2.5959 and 1.6789 mg/100g), vitamin C ( 20.05. 21.61 and 20.35 mg/100g) and protein (1 .53%, 0.60% and 2.90%) in comparison to control mango (pH 5.19, TSS = 100%, total sugar = 18.60 g/l 00g, iron = 0.7218 mg/I 00g, vitamin C 19.20 mg/100g and protein = 0.57%). The treatments, tetracycline 10 ppm, sodium benzoate 100 ppm and acetic acid 100 ppm showed higher pH (5.19, 5.21 and 5.25), TSS (16%. 14% and 17%), total sugar (11.31, 12.42 and 11.38 g/100g), iron (3.3852, 3.3079 and 4.9801 mg/100g), vitamin C (17.32, 17.81 and 18.09 mg/100g) and protein (2.35%. 3.22% and 1.85%) for cultivar of Langra in comparison to control mango (pH 5.19. TSS = 10%, total sugar 9.04 g/loog, iron = 0.7118 mg/100g, vitamin C = 16.21 mg/l00g and protein = 0.55%). In comparison to control mango it is evident that the preservatives treated mangoes might be in superior quality as it contains higher vitamins, total soluble solids. total sugar. protein. iron and pH than those of control.