Studies on Quality Parameters in Mango Pulp Stored in Containers at Different Temperatures

Mango has high nutritive value, delicious taste, excellent flavour, attractive appearance and popularity among masses. It is a rich source of carbohydrates, minerals. Vitamins ‘A' and ‘B' and Quality aspects like ascorbic acid and protein. Quality characters of pulp gave significant response to containers and colour had shown no change after 9 and 12 months. Texture of the pulp was found highly viscous and smooth in all the containers. Pulp preserved in different containers at room and low temperatures gave effective response for the various quality parameters. Containers showed positive response for different characters. In the overall observations H.D.P.E., glass and tin containers gave significant results. Polypropylene pouches and L.D.P.E. also showed less effective response. Low temperature was found suitable for preservation of mango pulp in glass containers. Shelf life of mango pulp could be enhanced in preserved conditions in different containers for industrial use.