Evaluation of mango (Mangifera indica L.) varieties for processing of nectar beverage on organoleptic parameters

Abstract

The present investigation was undertaken to evaluate ten cultivars of mango for preparation of nectar on the basis of organoleptic parameters. The ten varieties of mango viz., Amrapali, Amin, Chausa, Dashehari, Kakna, Krishn bhog, Langra, Mallika, Sundri and Totapari were laid in CRD design with three replications. Organoleptic evaluation with respect to colour and appearance, aroma, taste and overall acceptability were carried out periodically during 90 days of storage. Looking to the organoleptic evaluation of all varieties in respect to overall acceptability, Totapari was found best. While lower acceptability was found in nectar of Dashehari variety, which was found decreased during period of storage.