Physico-chemical characteristics of mature green mango fruit and mint leaves

Autor:	Rattan Singh, Ritu Sindhu, Partibha, Anju Kumari, Rakesh Gehlot, Rekha, KM Manju
Rok vydání:	2020
Předmět:	chemistry.chemical_classification biology Fruit weight Pulp (paper) engineering.material biology.organism_classification chemistry.chemical_compound Horticulture chemistry Soluble solids Chlorophyll Yield (chemistry) engineering Phenols Carotenoid Green mango
Zdroj:	International Journal of Chemical Studies. 8:2607-2609
ISSN:	2321-4902 2349-8528
DOI:	10.22271/chemi.2020.v8.i6ak.11177
Popis:	The mature green mango fruits variety Ramkela and mint leaves were evaluated for various physico-chemical characteristics. Data show that average fruit weight and yield of pulp of mature green mango fruits were 203.00 g and 62.33 g/kg fruit. Yield of paste of mint leaves was 79.27%. Total soluble solids (TSS), total sugars, reducing sugars and acidity were analyzed to be 8.03 and 2.0%, 2.46 and 0.67%, 0.82 and 0.26% and 1.86 and 0.032%, whereas total carotenoids, total chlorophyll and total phenols were found to be 0.183 and 15.85 mg/100 g, 1.48 and 172.90 mg/100 g and 14.7 and 328.4 mg/100 g, respectively.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::631d8fdcaccf2ad2670ff8d43f34d860 https://doi.org/10.22271/chemi.2020.v8.i6ak.11177 Zobrazit plný text záznamu