Comparative Studies of Malic Acid and Citric Acid Contents in three varieties of Mango (Mangifera indica) Pulp.

 Remarking An Analisation ISSN NO.: 2394-0344 RNI No.UPBIL/2016/67980 VOL-6* ISSUE-4* July-2021

Paper Submission: 03/07/2021, Date of Acceptance: 12/07/2021, Date of Publication: 23/07/2021








Virendra Kumar 
Research Scholar, 
Dept. of Chemistry, 
M M H ( P.G.) College, 
Ghaziabad, Uttar Pradesh, India













Vandana Dwivedi 
Associate Professor,
 Dept. of Chemistry 
M. M.(P.G.) College, 
Ghaziabad,Uttar Pradesh, India












Amar Singh Kashyap 
Assistant Professor, 
Dept. of Botany, 
M M (P.G.) College, 
Modinagar, Ghaziabad,
 Uttar Pradesh, India

                                              Abstract

 Mango (Mangifera indica L) is the most flavoured delicious fruits of the tropical and subtropical regions. It has an excellent flavour, antioxidant properties, attractive fragrance, delicious taste and high nutritional value that have made it one of the much loved fruit. The analysis was selected from three varieties of mango i.e. Amrapali, Langra and Chausa. All these samples were collected from village Dhaulri, Ghaziabad district, Uttar Pradesh. The environmental conditions are so suitable to produce the peculiar characters. We found that the analysis of malic and citric acid content helps to preserve the ripped mango pulp. Langra had the highest citric acid and lowest in Amrapali variety. The highest malic acid was found in Amrapali whereas Langra had the lowest content. The objective of the present study is to scrutinize the malic acid and citric acid content changes during the unripe to ripened stage of the fruit. What kind of changes are seen in these conditions and try to know whether there are some important roles in the preservation after ripening. Keeping these facts in mind also experiments were performed. The Langra variety has more citric acid ,malic acid and citric malic acid ratio resulting in more preserving time for pulp but amrapali is a hybrid variety. It is also a specialty due to an excellent flavor which depends upon organic acid composition. In Amrapali variety citric acid decrease 390.2 to 78.4 mg % and malic acid 64.0 to 48.8 mg % decreases and the citric acid malic acid ratio 6.09 to 1.61 decrease unripe to ripe stage (0 to 8 days after harvest ) similarly in the Langra variety citric acid decrease 502.2 to 122.7 mg % and malic acid 80 to 48.0 mg % decreases and the citric acid malic acid ratio 6.09 to 1.61 decrease unripe to ripe stage (0 to 8 days after harvest ) and in the Chausa variety citric acid decrease 278.7 to 102.0 mg % and malic acid 70.0 to 46.0 mg % decreases and the citric acid malic acid ratio 2.56 to 2.22 (0 to 8 days after harvest )

    for full paper please visit below link :

http://www.socialresearchfoundation.com/upoadreserchpapers/5/443/210831021326amar%20singh%20kashyap%2014596.docx.pdf


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