Physicochemical and Enzymatic Profile of Fresh Kesar Mango (Mangifera indica L.) Pulp
Shubham Yadav
*
Department of Processing and Food Engineering, Junagadh Agricultural University, Junagadh – 362001 (Gujarat), India.
N K Dhamsaniya
Polytechnic in Agro Processing, Junagadh Agricultural University, Junagadh – 362001 (Gujarat), India.
P J Rathod
ASPEE College of Agriculture, Khapat (Porbandar), Junagadh Agricultural University, Khapat – 360579 (Gujarat), India.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to characterize the fundamental quality attributes of fresh, untreated Kesar mango pulp to support future processing and optimization studies. Fully ripened fruits were collected and analysed for physicochemical parameters (EC, TSS, viscosity, pH, moisture, titratable acidity, total acidity), nutritional components (vitamin-C, reducing sugars, carotenoids) and oxidative enzymes (PPO and POD) using standard analytical methods. The pulp exhibited high TSS (18.17 ± 0.06 °Brix), viscosity (570.33 ± 6.43 cP), moisture (90.12 ± 3.90%), and significant levels of vitamin-C (35.71 ± 1.58 mg/100 g) and carotenoids (9.62 ± 0.16 mg/100 g), confirming its strong nutritional and sensory quality. Higher values of PPO (36.40 ± 0.89 U/mL) and POD (31.20 ± 1.10 U/min/g) activities indicate susceptibility to enzymatic browning and highlight the need for effective inactivation strategies during processing. The findings establish a reliable benchmark for evaluating processing effects on Kesar mango pulp. Given the heat-sensitive nature of key nutrients, rapid and uniform techniques such as ohmic heating are recommended for preserving quality while achieving satisfactory PPO/POD reduction. Overall, this baseline dataset provides essential reference values for future process optimization, kinetic modelling, and value-addition studies involving Kesar mango.
Keywords: Kesar mango, physicochemical properties, enzymatic activity, mango pulp quality, ohmic heating