Abstract
Attempts were made to study the effect of storage temperature and period on the quality of ripe mango powder. The quality of the product was affected significantly by both temperature as well as period of storage. Ripe mango powder packed in 400 g low density polyethylene (LDPE) pouches could be stored at low temperature (7°C) up to 6 months and 4 months at room temperature (33-33.5°C) without losing its colour, flavour and texture. Low temperature helped in retaining higher level of ascorbic acid and total carotenoids in the powder.
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Claims 4
Claim · model-written summary
Storage temperature and storage period significantly affected the quality of ripe mango powder.
- Taxon
- mango
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Mangifera indicae0 - Treatment
- storage temperature and periode0
- Outcome
- quality of the producte1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“effect of storage temperature and period on the quality of ripe mango powder”
e1“The quality of the product was affected significantly by both temperature as well as period of storage”
Claim · model-written summary
Ripe mango powder packed in 400 g LDPE pouches could be stored at 7°C for up to 6 months without losing colour, flavour or texture.
- Taxon
- mangoMangifera indicae2
- Treatment
- stored at low temperature (7°C) up to 6 monthse2
- Outcome
- colour, flavour and texturee3
- Direction
- without losinge3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Ripe mango powder packed in 400 g low density polyethylene (LDPE) pouches could be stored at low temperature (7°C) up to 6 months”
e3“without losing its colour, flavour and texture”
Claim · model-written summary
Ripe mango powder packed in 400 g LDPE pouches could be stored at room temperature (33-33.5°C) for 4 months without losing colour, flavour or texture.
- Taxon
- mangoMangifera indicae2
- Treatment
- room temperature (33-33.5°C)e4
- Outcome
- colour, flavour and texturee3
- Direction
- without losinge3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Ripe mango powder packed in 400 g low density polyethylene (LDPE) pouches could be stored at low temperature (7°C) up to 6 months”
e3“without losing its colour, flavour and texture”
e4“4 months at room temperature (33-33.5°C)”
Claim · model-written summary
Low temperature helped retain higher levels of ascorbic acid and total carotenoids in the powder.
- Taxon
- mangoMangifera indicae2
- Treatment
- Low temperaturee5
- Outcome
- ascorbic acid and total carotenoidse5
- Direction
- highere5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Ripe mango powder packed in 400 g low density polyethylene (LDPE) pouches could be stored at low temperature (7°C) up to 6 months”
e5“Low temperature helped in retaining higher level of ascorbic acid and total carotenoids in the powder”
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See all 109 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.