Impact of Chemical Preservatives on Chemical, Microbial and Sensorial Quality of Mango pulp during storage

Abstract

The research was carried out to investigate the effect of chemical stabilizers on the chemical, microbial and sensorial quality of mango pulp during storage in the year 2011-12. For this reason, mango fruits (cv. Sindhri) were obtained from orchard near Tandojam and brought to the Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam. Mango pulp was prepared and distributed into three equal parts (two parts were used for treatments and one for control). During storage (90 days) the pulp was examined for chemical, microbial and sensorial characteristics after an interval of every 15 days. The results revealed that mango pulp treated with KMS (0.35g /500g) showed significantly higher score for pH, TSS, color, taste, texture, flavor, overall acceptability and in TVC comparatively to mango pulp treated with SB (0.35g/500g). It is further determined that samples of mango pulp treated with preservatives (KMS and SB) were obtained most suitable in pH, TSS, color, taste, texture, flavor overall acceptability and in TVC as compare to mango pulp without preservatives. Therefore, it is concluded from the present study that KMS is more effective for storing mango pulp than SB and also preservatives (KMS and SB) have strong impact in retaining the quality characteristics of mango pulp during storage.