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Analysis of raspuri and badami varieties of mango (mangifera indica) grown in mysore

  • C. Srikantia
  • N. L. Kantiengar
Article
  • 36 Downloads

Summary

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.

Keywords

Moisture Content Titratable Acidity Mineral Matter Hanes Edible Portion 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Archbold and WiddowsonBiochem. J., 1931,25, 863.Google Scholar
  2. Hanes —, 1929,23, 99.PubMedGoogle Scholar
  3. Lane and EynonJ. Soc. Chem. Ind., 1923,42, 32 T.Google Scholar
  4. Ranganathan, Sundararajan and SwaminathanInd. Jour. Med. Res., 1937,24, 700.Google Scholar
  5. Shri Ranjan and JhaProc. Ind. Acad. Sci., 1940,11, 266.Google Scholar

Copyright information

© Indian Academy of Sciences 1942

Authors and Affiliations

  • C. Srikantia
    • 1
  • N. L. Kantiengar
    • 1
  1. 1.Department of Physiology and BiochemistryUniversity Medical CollegeMysore

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