Effect of Preservatives and Temperature on Physico-Chemical Properties and Economics of Mango (Mallika) Pulp

Jangir, Manisha; Singh, Virendra; Pilania, Shalini; Shukla, Kirtikar; wer, Maha

doi:10.20546/ijcmas.2017.607.288

Cited by 2 publications

(1 citation statement)

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“…Similar, increase in TSS of custard apple was also reported by Kumhar et al (2014) due to the hydrolysis of polysaccharides. Jangir et al (2017b) also noticed significantly increased TSS of mango pulp during the storage of 90 days. In contrary to the ripe banana pulp, the TSS of overripe banana pulp decreased during storage for both control and treated (Table 7).…”

Section: Total Soluble Solidsmentioning

confidence: 78%

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

Arora

Goraya

Siddiqui

et al. 2021

J. Food Process. Preserv.

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Banana (Musa paradisiacal L.) belongs to Musaceae family and India is the largest producer of banana with an annual production of 30.80 million tons, contributing to 25.7% of the world's banana production (National Horticulture Board, 2018). Banana is one of the cheapest, delicious, and most nutritious among all fruits with several medicinal properties. There has been a lot of work on various parts of banana plant and reported to have many medicinal properties for treatment of diseases like diarrhea, diabetes, cancer, hypertension, Alzheimer's, urolithiasis, ulcers, and infections (Kumar et al., 2012). Banana being a perishable crop results in quality decrease after harvesting. Therefore, the processing of pulp to value-added products can be a vital agro-industrial approach that increases economy, reduces postharvest losses by minimizing waste. However, main problem with utilization of banana is its enzymatic browning that develops when it comes in contact with oxygen present in the environment (Moline et al., 1999). The enzymatic browning is predominantly initiated by phenolic compound's oxidation into quinones that further polymerize to melanoidins (red, brown, and black pigment) by oxidative enzymes (polyphenol oxidase and peroxidase), leading to undesirable browning (Ranveer

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Section: Total Soluble Solidsmentioning

confidence: 78%