Osmotic Dehydration in Mango (Mangifera Indica L.)

The first experiment physico-chemical composition of mango fruit of different cultivars were studied, second experiment screening of different cultivars of mango for preparation of candy, third experiment to evaluate the packaging containers for mango candy and fourth experiment to study the cost: benefit ratio of mango candy.Physico-chemical characteristics of different cultivars viz- Amrapali, Mallika, Dashehari, and Chausa were studied and Mallika cultivar found best for preparation of mango candy of all cultivars was prepared and evaluated through organoleptic tests.In the present study of physico-chemical composition of mango fruit and organoleptic quality of candies Mallika was found best suited among all cultivars for making of candy. Storage studies indicated that LDPE packet was better in comparison to glass jar.