Effect of storage on thermal, pulsed electric field and combination processed mango nectar

Mango nectar constitutes the major portion of the mango processing industry. The effect of storage on the quality parameters of mango nectar subjected to treatments such as thermal, pulsed electric field (PEF) and combination processing was studied. The processed mango nectar was stored under ambient condition and 5 °C were analyzed for the changes in chemical, microbiological and sensory quality parameters. Significant changes were observed, between thermally and PEF processed samples, in color, vitamin C and total carotenoid. The retention of quality and sensory attributes was higher in the samples stored at 5 °C than those stored in room temperature condition. The PEF and combination processed samples were observed to be highly stable when compared to control and thermal processed samples. The shelf stability of PEF exposed mango nectar was observed to be 90 days and 120 days when stored under ambient condition and 5 °C temperature respectively. The ascorbic acid and total carotene retention was found to be higher in the PEF processed sample when compared to thermal and combination processed due to effect of temperature.