Vol. 9, Special Issue 10, Part Q (2025)

The sensory quality of Aam Pana prepared from four mango varieties (Kesar, Mallika, Banganpalli, and Totapari) was evaluated during ambient storage (0, 15, 30, and 45 days) using a 9-point Hedonic scale. Significant varietal differences were observed across appearance, flavour, taste and colour. Kesar and Mallika consistently recorded higher sensory scores, with Kesar excelling in taste and colour retention, while Mallika maintained superior taste stability. Banganpalli showed good initial acceptability but declined during storage, and Totapari scored lowest in all attributes. Statistical parameters (low SEm, CV, and significant CD values) confirmed reliability and precision of the results. Overall, Kesar and Mallika were identified as the most suitable varieties for producing high-quality Aam Pana during storage.