Effect of retention of peel on the quality of canned mango slices.

Generally some fruits like peaches,
pears and guavas, which have a fairly
thick skin, are peeled prior to canning,
while fruits like plum, apricots, berry
fruits, etc., which have a thin skin, are
canned' as such without removing the
.peel. The peel is removed either mechanically
by means of a knife or by steaming
or chemically by treatment with boiling
caustic lye solution, depending upon the
nature of the skin. In the case of mangoes,
the peel is comparatively thick and
is removed by means of' a knife, as lye
treatment is not quite effective for the
purpos~. Peeling by knife is rather a tedious
process. Further, the flavour of a
fruit is influenced to a considerable extent
by its peel also. In order to find out
to what extent peeling could be avoided
in canning mango slices and to study the
influence or retention of the peel on the
quality of the canned mango slices, a
series of canning trials were conducted.
The results are briefly discussed in this
paper.