Canning of mandarin orange segments.

Canning of mandarin orange (Citrus reticulata) segments using varying fillin-
weight of segments and covering syrup strength was tried from oranges of Ambia
and Mrug Hahar crops available in Nagpur region. The drained weight was
directly proportional to the filling-weight of segments mid inversely proportional
to the strength of the covering syrup. Reverse was the position with respect to
cut-out syrup brix. The combinations of fill-in-weight and covering syrups which
could give the required standards of 50% drained weight and cut-out syrup of }9°
brix were identified. Mrug crop oranges gave higher drained weight and cut-out
syrup brix than Ambia crop. Drained weight kept decreasing Upto 5 months
storage at ambient temperature, except in packs were TSS contributed by the
covering syrup was more than twice the TSS contributed by segments. Lower concentrations
of covering syrup, where rss contributed by covering syrup was less
than TSS contributed by filled segments, gave whitish turbidity in the cut-out syrup.
Ascorbic acid loss was 23.46% during canning and 35·40% on storage for 10
months. Mrug Rahar oranges showed more breakage in canned segments than
Ambia Bahar. Absorption spectra of caratenoids showed loss of colour on canning
and more colour in canned Mrug crop segments than Ambia crop segments.
Texture suffered badly with covering syrup of higher concentrations, above 5rr
brix. Lower concentratons of covering syrup, 20_30° brix, maintained better
Texture but the product was poor organoleptically.