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Study of Biochemical Variability in Local Mango Genotypes for Pickle

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Study of Biochemical Variability in Local Mango Genotypes for Pickle International Journal of Chemical Studies 2019; 7(4): 2795-2799 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(4): 2795-2799 Study of biochemical variability in local mango © 2019 IJCS Received: 24-05-2019 genotypes for pickle purpose Accepted: 26-06-2019 Gahane KD Gahane KD, Choudhari RJ, Tayade SA and Patil SR M.Sc. Student, Department of Horticulture. College of Horticulture. Dr. Panjabrao Abstract Deshmukh Krishi Vidyapeeth, The experiment entitled, “Study of Biochemical Variability in Local Mango Genotypes for Pickle Akola, Maharashtra, India Purpose” was carried out during 2015-2016 on the basis of biochemical and sensory evaluation parameter of fruits. A survey, collection and screening of mango genotypes in Akola, Amravati and Washim Choudhari RJ districts known of mining of pickle was undertaken for pickle preparation, in order to identify suitable M.Sc. Student, Department of local variety for preparation of quality pickle commercially on adhoc basis. The 50 mango genotypes Plant Pathology. College of were collected and evaluated for distinct pickle characters. These genotypes revealed wide variability in Horticulture. Dr. Panjabrao physic-chemical parameters of fruit viz., TSS 0Brix (2.8 to 11.6 0Brix), acidity percentage (1.85-6.90%), Deshmukh Krishi Vidyapeeth, total sugar percentage (1.08 to 3.06 %), T.S.S. Acidity ratio (0.42 to 2.95), Sugar: acidity ratio (0.42 to Akola, Maharashtra, India 4.10), Vit-C (19.14 to 29.09 mg/100-1) and fiber percentage (0.69 to 1.75%). considering unripe fruit should be too acidic for pickle as G-42 recorded (6.71) higher acidity, however it appears inferior for Tayade SA most of rest characters. From overall performance in respect of fiber percent, Vit-C content, titrable M.Sc. Student, Department of acidity, sugar: acid ratio, low T.S,S., total sugar per cent, twenty mango genotypes viz., G-18, G-01, G- Horticulture. College of Horticulture. Dr. Panjabrao 42, G-40, G-38, G-29, G-31, G-22, G-39, G-41, G-21, G-04, G-9, G-16, G-44, G-50, G-24, G-26, G-32 Deshmukh Krishi Vidyapeeth, and G-36 were identified as promising genotypes. However, among these 50 mango genotypes, in Akola, Maharashtra, India sensory evaluation of mango pickle is observed G-42 and G-41 were found most promising as they having distinct biochemical and sensory evaluation parameter of fruits for preparation of pickle. Patil SR Associate Professor, College of Keywords: Mango, biochemical, variability, genotypes, pickle Horticulture. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Introduction Akola, Maharashtra, India Mango (Mangifera indica L.) is one of the member of the family Anacardiaceae in order Spindles. It is one of the important fruit crop among the tropical and subtropical fruits grown in more than 110 countries of the world. Mango fruit is closely associated with the history of Indian Agriculture and enjoys a royal status in the country. Cultivation of mango in India is very ancient, about 4000 years old. The mango is presumed to be the most commonly eaten fresh fruit worldwide. Mango fruit is recognized as the ‘King of fruits' owing to its captivating flavor and irresistible taste and sweetness. Secondly, mango fruit is associated with the common man's life during the different phases right from birth to death Therefore, it rightly designated as the "National fruit” of the country. Mango is highly nutritive, as ripe mango provides 11.8% carbohydrates, 0.3% minerals, 4800 I.U. Vitamin A, 13 mg/100 g Vitamin C and 74 Kcal energy. It is well known that ripe mangoes are excellent table fruit and can also be transformed into a variety of products such as juice, smoothie, jam, squash, canned slices, beverages, fruit bars, nectors, syrups etc. Immature and green mature fruits are also widely used for pickling, chutney and amchur preparation due to the acidic nature. Pickle, in addition to use of the green mangoes pickles, should provide an excellent outlet for the economic utilization of fallen marketable surplus of green mangoes. Pickle is also prepared on large scale in Akola, Amravati and Washim district of Maharashtra. Local mango genotypes are used for pickle preparation. Invariably, under ripe and wind-fallen seedling or country mangoes are utilized for the manufacture of pickle. No particular varieties are in demand for this purpose. Therefore, considering the need of time and future thrust, it is necessary to screen the suitable Correspondence Gahane KD mango genotypes for preparation of pickle from raw green mangoes. Till date, nobody has M.Sc. Student, Department of tried to screen local mango genotypes and standardize suitable mango variety for pickle Horticulture. College of preparation. It is need of time to explore possibility of identification and utilization of Horticulture. Dr. Panjabrao available genetic pool of different mango varieties available in Western Vidarbha region of Deshmukh Krishi Vidyapeeth, Maharashtra. Akola, Maharashtra, India ~ 2795 ~ International Journal of Chemical Studies Materials and Methods as for preparation of amchur, pickle, chutney, (Lal et al. The experiment entitled" Study of Biochemical Variability in 1960; Jain et al. 1961; Maitra et al. 1974) [4, 3, 7]. Local Mango Genotypes for Pickle Purpose” was carried out 3. Total sugar: The data on total sugar content of raw by survey and collection of different mango genotypes in mango flesh is presented in Table 1. A wide variability Akola, Amravati and Washim districts of Maharashtra and observed in total sugar content of and it varied from 1.08 study their morphological and physical characters of fruits in to 3.06 per cent with population mean in the tune of 2.00 analytical laboratory of Horticulture section, Department of per cent. The fruits of mango genotype G-31 recorded the Horticulture, Dr. P.D.K.V., Akola during the year 2015-2016. highest total sugar (3.06%) while the lowest (1.08%) was a. Experiment details: While screening of local mango recorded from the fruits of genotypes G-38. These results genotypes for preparation of pickle, mango fruits were are close conformity with Singh (1968) [11] and Uddin et collected during the harvesting season of mango in 2015. al. (2007) [12] recorded the variability for total sugar to the Fully developed, mature but unripe fruits were collected as tune of 11.5 to 25 and 12.71 to 20.34% which might be suggested by Wagh (1995) [14]. 5-6 kg (25 No.) of mango due to genetic difference as well as agro climatic fruits per treatment was taken. conditions. b. Treatment details: Different fifty local mango genotypes 4. TSS: Acid ratio: The data on TSS: Acid ratio content of were collected from various locations of Akola, Amravati raw mango flesh is presented in Table 1. A wide and Washim districts for morphological, morphological variability observed in TSS: Acid ratio content of and it and physical characters of fruits. varied from 0.42 to 2.95 along with 1.57 populations mean. The fruits of mango genotypes G-47 recorded the Results and Discussion highest TSS: acidity ratio (2.95) and lowest (0.42) ratio of During the course of investigation conducted to explore and TSS: acidity was noticed in genotype G-41. The ratio of evaluate the suitable local mango genotypes for preparing T.S.S.: Acidity determines the palatability or the pickle. These are studied in relation to the biochemical and sweetness of the pulp up to a certain extent. Higher ratio sensory evaluation characters of fruits. The results are indicates lower quality of fruit for preparing pickle such presented below under appropriate headings. high ratios is due to very low acidity. Among the different 1. T.S.S. (Total soluble solids): The data on total soluble genotypes studied the lowest TSS: Acidity ratio (below solids content of raw mango flesh is presented in Table 1. 1.49) was recorded in fruits of thirty eight mango A wide variability observed in total soluble solids content genotypes viz. G-1(1.12), G-2(1.91), G-4(1.82), G-7(1.12), of and it varied from 2.8 O Brix to 11.6 OBrix and mean G-8(1.42), G-11(1.46), G-15(1.04), G-16(1.04), G- value was 8.32 O Brix. The fruits of mango genotypes G-9 18(1.37), G-20(1.36), G-22(0.91), G-27(0.90), G-28(0.96), recorded the highest TSS (11.6 O Brix), However, lowest G-29(1.20), G-30(0.97), G-31(1.33), G-32(0.75), G- TSS (2.8 O Brix) was recorded by the genotypes G-42. 33(1.81), G-34(1.40), G-37(0.99), G-38(1.47), G-39(1.28), Unripe mango fruits having lowest/minimum quality of G-40(0.90), G-41(0.42) and G-42(0.74).,were estimated as total soluble solid and more acidic charter are most suited superior for preparation of pickle. Similar results were for pickle formulation. The mango genotypes which are revealed to Lodh et al. (1974) who recorded TSS: acid below population mean (less than mean) are considered ratio from 5.50 to 10.92 and variation in ratio may be due suitable for pickle. These mango genotypes are viz G- to inherent genetic variation. 1(7.6), G-2(7.7), G-11(7.2), G-12(6.7), G-20(7.4), G- 5. Vitamin C content: The data on vitamin C content of raw 22(7.7), G-24(7.4), G-26(7.5), G-29(7.7), G-32(7.4), G- mango flesh is presented in Table 1.
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