Saranya Chitturi, Venkata Gopichand Talatam and Suneetha V
Information on important flavor components for fruit and vegetables is lacking and would be useful for breeders and molecular biologists . In this study five acid treatments, were formulated and the effects of Citric Acid (CA) and Malic Acid (MA) levels on canned mango pulp (Mangifera indica L.) flavor perception was evaluated . Depiction of pulp components was executed in the Rasmol V 2 7.1 visualizing pectin, melanin and allinase compounds as a part of brief bioformatic analysis of the pulp. Melanin content, allicin and glucosinolate’s presence were assessed and their % concentration variations against different treatments was depicted . As we correlated the values of TSS and pH by different statistical analysis methods like Pearson’s correlation coefficient, Spearman’s and Regression plots by a statistical software we found that these two variables are positively correlated to each other. We have the alternate hypothesis H1 with p value < 0.05 being accepted for the sensory quality estimation based on Larmond’s 9-point hedonic scale sensory evaluation. The lowest levels of allicin was found in T2 about 0.14% where as the highest was noted to be about 4.28% in T3. The T5 treatment showed low concentration of melanin about 3.98% and the highest was about 9.43% in T4.The glucosinolate concentrations also varied according to the treatment administered. Low level of about 3.34% in T3 and about 7.9% concentration was observed in T4 . All these findings can further invariably help in extending the shelf life and increasing the marketability of the mango based products
