Changes in Physico-Chemical Properties of Mango Pickle during Storage

The present study was carried out to investigate the effect of recipes and varieties of Mango (Mangifera indica L.) pickle on changes in physico-chemical properties during storage at the Post Graduate Laboratory of the Department of Horticulture, College of Agriculture, Central Agricultural University, Imphal during 2020-2021. The experiment was laid out in factorial randomized block design (FRBD) with eight treatments and three replications. The treatments consist of four pickled recipes and two varieties. Among all pickles, the salty pickle was found to have maximum pH whereas, the sweet mango pickle was found to be minimum. The TSS increases continuously during storage irrespective of the recipe and variety used. Sweet pickle showed maximum TSS. Among all pickles, oily mango pickle was found to have maximum moisture content whereas, salty mango pickle was found to be minimum. Sweet mango pickle has the highest score and is organoleptically more acceptable among other types of a pickle. The findings also showed that with the advancement of the storage period organoleptic quality improved in all mango pickles. The local mango was also found to be the better variety for pickling. It can be concluded that mango of the local kind was better suited for pickling.