Vol. 8, Special Issue 11, Part I (2024)

An investigation entitled "studies on preparation on preparation of mango pickle and its organoleptic evolution" was conducted in the year 2021 at the Post-Harvest Technology Laboratory, Department of Fruit Science, PGI, Dr. Panjabrao Deshmukh Krishi Vidyalaya, Akola with the goals of studying the effect of mango genotypes and recipe on the physico-chemical and sensory properties of mango pickle during storage and determining the most suitable genotype and recipe for quality mango pickle. Recipe-1, Recipe-2 (Recipe-1 + niger seed 150 g), Recipe-3 (Recipe-1 + garlic 200 g), and Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) were standardised for the manufacture of mango pickle, along with three genotypes (Galu, Shravanya, and Telya). Different parameters, including appearance, scent, texture, flavour, and overall acceptability of mango pickle, were evaluated on pickle samples stored for 150 days. Mango pickle created by Genotype-3 (Telya) and utilising Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) was determined to be better than mango pickle prepared by Recipe-1, Recipe-2, and Recipe-3 since Recipe-4 contains all 16 spice components.