Studies on changes in chemical constituents of raw mango powder (Amchur) during storage Shinde US*, Pujari KH, Shedge MS College of Agriculture, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist Ratnagiri, 415712, Maharashtra, India *Email for correspondence: udayshinde1010@gmail.com
Online published on 21 February, 2022. Abstract Study was done on changes taking place in chemical constituents of raw mango powder (Amchur) during storage in the post-harvest technology laboratory of the horticulture section of Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra. The biochemical analysis of nutritional values viz acidity, ascorbic acid, starch and beta-carotene were carried out and were found to be decreased during a period of 9 months and the moisture, total soluble solids, reducing sugar and total sugar were found to be increased. Top Keywords Amchur, Drying, Dehydration, Blanching, Ambient temperature. Top |