Vol. 12, Issue 3 (2023)

An investigation was undertaken “studies on preparation on preparation of mango pickle and its organoleptic evolution” at the Post-Harvest Technology Laboratory, Department of Fruit Science, PGI, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2021 with the objectives to study the effect of mango genotypes and recipe on physico-chemical and sensory properties of mango pickle during storage and to find out the suitable genotype and recipe for quality mango pickle preparation. Four recipes of mango pickle i.e., 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) and three genotypes (Galu, Shravanya and Telya) were standardized for preparation of mango pickle. The pickle samples were analyzed for different parameter viz., appearance, aroma, texture, taste, and overall acceptability of mango pickle with advancement of storage period of 150 days. From the overall assessment of results obtained, mango pickle prepared by Genotype-3 (Telya) and by using Recipe-4 (Recipe-1 + niger seed 150 g + garlic 200 g) was found superior for preparation of mango pickle because in Recipe-4 all 16 spice ingredients are present rather than Recipe-1, Recipe-2 and Recipe-3.