Analysis of raspuri and badami varieties of mango (mangifera indica) grown in mysore
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Analysis of the edible portion of the badami and raspuri varieties of the mango fruit grown in Mysore has been made during the different stage of its development, with a view to finding out the change in moisture content, ash, pH, titratable acidity, the reducing sugars and sucrose.
The values obtained are tabulated to show the differences between the two varieties at different stages. It is particularly of interest to note that the badami variety contains a greater percentage of minerals and less of the sugars than the raspuri.
KeywordsMoisture Content Titratable Acidity Mineral Matter Hanes Edible Portion
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