Effect of various recipes on chemical characteristics of mango RTS

The present investigation was carried out at the Post Harvest laboratory of the Department of Horticulture, College of Agriculture, JNKVV Jabalpur (M.P) during the year 2014-15. The experiment comprised of 12 treatment combinations consisting of 3 levels of sugar, 2 levels of citric acid and two cultivars of mango (Totapuri & Neelum). The chemical characteristics (TSS, Acidity, TSS Acid Ratio, pH and Ascorbic acid) of mango RTS was evaluated. Effect of total soluble solid with various recipes (1 to 3) with 100g, 120g, 140g, of sugar + 0.50g, 0.75g of citric acid per liter of RTS also persisted for 80 days of storage, percent of acidity was increased in accordance with the increasing storage period gradually up to 80 days of storage affected the highest (%) acidity (0.079) was recorded with the recipe 2 The maximum value of TSS acid ratio (382.85) was registered with the recipe 11 (0.50g citric acid + 120g sugar per liter of RTS) in Totapuri variety and it was resulted with the increasing quantity of sugar in all the treatments, the maximum pH (4.84) was recorded with RTS of 11 recipe and The value of ascorbic acid content (26.00g/100ml of RTS) was recorded slightly more with RTS of recipe 4. This might be due to less sugar and high citric acid content, acidity and different variety.