Physico chemical characterization and the effect of processing on the quality characteristics of Sindura, Mallika and Totapuri mango cultivars.

Mango (Magnifera indica L) is grown in the tropical
and sub tropical regions of India. The fruit has a high commercial
value depending on the color, flavor and pulp characteristics
of the cultivar. Sindura, Mallika and Totapuri cultivars
grown in southern Karnataka were investigated for the physical
chemical characteristics and the effect of processing on the
quality characteristics. Sindura, Mallika and Totapuri mango
cultivars had significantly different physico chemical and compositional
characteristics. Sindura cultivar had a characteristic
red color in the peel with high carotenoid content and slightly
lower pulp content. Mallika contained higher pulp content with
a pale yellow color in the peel and higher total soluble solids.
Totapuri contained slightly lower pulp content than Mallika,
lower total soluble solids and lower carotenoids among the
cultivars. Sindura and Mallika pulps had significantly higher
viscosity than Totapuri. Processing of the pulps resulted in
significant decrease of carotenoids irrespective of the cultivar.
Sensory quality of canned mango slices showed higher acceptability
for Mallika followed by Sindura and Totapuri. Mango
nectar prepared from Sindura was highly acceptable followed
by Totapuri and Mallika. Processing of these underutilized
mango cultivars into puree, nectar, juice beverages and slices,
can result in value addition and popularization.