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Studies on Indian pickles. V. Storage of raw mangoes for pickling.

Sastry, M. V. and Ms., Habibunnisa (1979) Studies on Indian pickles. V. Storage of raw mangoes for pickling. Indian Food Packer, 33 (6). 10-18, 8 ref..

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Abstract

Raw mangoes of var. (i) Amlet (acidic) and (ii) Sweet (non-acidic) were treated with 12%, 9% or 6% Waxol-W emulsions (containing 0.02% Sopp) and stored together with untreated fruits (control) for 35 days at either 75-90 degree F, 85% RH or 45-50 degree F, 75-80% RH. Details are presented of % wastage and changes in moisture content, reducing sugars, acidity and vitamin C contents.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; mangoes, fungicides & keeping quality of stored pickling; FUNGICIDES-; STORAGE-FRUITS; PICKLING-; MANGOES-; fungicides & keeping quality of stored pickling mangoes
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2013 09:46
Last Modified: 05 Nov 2013 09:46
URI: http://ir.cftri.com/id/eprint/6828

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