Canning Preservation of Mango Slices

Authors

  • Amee Ravani Assistant Professor, College of Food Processing Technology and Bioenergy, Anand Agricultural University Anand -388110 (Gujarat). Author
  • S. V. Anadani Senior Research Assistant, College of Food Processing Technology and Bioenergy, Anand Agricultural University Anand -388110 (Gujarat). Author
  • H. Pandey Associate Professor, College of Food Processing Technology and Bioenergy, Anand Agricultural University Anand -388110 (Gujarat). Author
  • Nilesh Sardar Senior Research Assistant, College of Food Processing Technology and Bioenergy, Anand Agricultural University Anand -388110 (Gujarat). Author
  • D C Joshi Former Principal & Dean College of Food Processing Technology and Bioenergy, Anand Agricultural University Anand -388110 (Gujarat). Author

DOI:

https://doi.org/10.52151/

Keywords:

Preservation of mango slices, Canning of mango slices, Sugar syrup concentration, Thermal processing of canned mango slices

Abstract

This study was carried out to investigate the effect of sugar syrup concentrations (15-30 oB), time (10-15 min) and temperature (80-100 oC) of thermal processing on various attributes i.e. acidity, ascorbic acid, overall acceptability and SPC. Canned mango slices contain 20 oB sugar syrup and thermally processed at 100 oC for 10 min results in good quality product. Processed mango slices can be stored at ambient storage condition (30±2 °C) for one year.

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Published

2025-05-17

Issue

Vol. 43 No. 1 (2019)

Section

Articles