Vol. 10, Issue 10 (2021)

Author(s):
Kumari Punam, Subhash Chandra, SKS Rajpoot, Manish Maurya, Rajan Kumar and Ujjal Kumar Ghosh

Abstract:
The effect of calcium salts (calcium nitrate and calcium chloride) and Gibberellic acid on quality attributes and consumer’s acceptability of Langra mangoes during storage was examined. The fruits were treated with Ca(NO₃)₂ at the concentration of 1,2 and 3 per cent, CaCl₂ at the concentration of 1,2 and 3 per cent and GA₃ at the concentration of 50, 100 and 150 ppm. Water treated fruits were taken as control. Data were recorded in respect of Titratable acidity, ascorbic acid contents under influence of these treatments. Sensory evaluation was also conducted to assess the consumer’s acceptability of treated fruits. All treatments were found effective in maintaining the higher level of these quality attributes as well as the consumer’s acceptability of fruits during entire course of the experiment. At end of trial, Ca(NO₃)₂at 2% was proved as the best treatment in respect of Titratable acidity and was able to maintain the level of these up to 0.156%. In case of ascorbic acid content and organoleptic scoring GA₃ 100 ppm was proved the best. It was able to maintain the level of ascorbic acid up to 27.00 mg/100 gram of pulp and secured an organoleptic score of 83 at the end of experiment.