Journal of Pharmacognosy and Phytochemistry 7(2): 886-889.

Not AvailableIndian gooseberry or aonla is known for rich source of ascorbic acid, polyphenols, minerals, and nutraceuticals. Fruits are highly perishable due to spoilage and browning and our objective was to enhance shelf life by use of modified atmospheric packaging (MAP) and calcium hydroxide. Mature fruits of aonla cvs NA-7 and NA-10 were subjected to treatments like, control, 2% ventilated LDPE (200 gauge) film (T1) and T1+ dipped in 2% (w/v) Ca(OH)2 solution (T2) for 30 minutes and stored under ambient condition (18 + 3 oC; 55-65% RH). Storage attributes were studied at 0, 3, 6, 9, 12 and 15 days intervals. LDPE film 2% ventilated + 2% Ca(OH)2 was found effective to prolong the shelf life for 15 days. After 9 days of storage T1 has reduced loss in weight, browning and ascorbic acid with more spoilage. Control fruits deteriorated heavily owing to browning and spoilage and could be stored for 9 days. Cultivar NA-10 had a shelf life of 15 days as compared to NA-7. For extending storability, fruits should be packed in 2% ventilated LDPE film after treating with 2% calcium hydroxide solutionNot Availabl

Standardization of techniques for raw mango candy production for rural entrepreneurship

India is the largest producer and consumer of mango fruit and it is available for a longer period of time from February to September in different parts of the country. Mango is a rich source of antioxidants, Vitamin A, Vitamin C, Vitamin E, and fair amounts of iron and nicotinic acid. Raw mango fruits contained higher amount of polyphenols including flavonoids and thereby showing higher antioxidant properties. With the purpose of raw mango product diversification, raw mango candy of commercial varieties (Totapuri, Mallika and Dashehari) was developed during the mango season and evaluated for nutraceutical properties at three months and six months interval. Organoleptic evaluation of the product was assessed by using nine point hedonic scales. The total soluble solids, acidity, and reducing sugar increased, while ascorbic acid and antioxidant decreased during six months storage. Organoleptically Dashehari candy got highest score (8.5 out of 9) and Mallika lowest with score (7.8 out of 9). Highest TSS was recorded in Dashehari candy (73.50 B) and Lower in Mallika (66.50 B). Vitamin C was at par in Dashehari and Mallika i.e. 98.0 mg/100gm and lowest in Totapuri 70.0 mg/100gm. Acidity was highest in Mallika (0.81%) and lowest in Totapuri (0.33%). No microbial growth was found in any sample during the storage period. This mango candy is a perfect diversification for utilization of raw mango as small scale enterprise for farm women. It will also give solution to mango dropping during wind storm during the month of April-May

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