nfluence of Different Chemical Preservatives on the Quality Attributes of Mango Loquat Blended Pulp at Ambient Conditions

Abstract

Mango is very economical and popular tropical fruit throughout the world due to its high nutritional compositions such as fiber, vitamins, minerals with other phytochemical compounds, and excellent eating quality as well as attractive flavor, taste, aroma, texture, and bright color. That's why mango is considered the King of Fruits (Gerbaud, 2008). Loquat (Eriobotrya japonica Lindl.

Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp

“…While, T5 had the lowest value (25.82 %) of antioxidant activity. These results are in line with the outcomes of Ali and Muhammad (2021) who observed a decline in antioxidant activity of mango loquat blended pulp at ambient conditions (25±2⁰C) for six months with twenty days interval. The decrease in antioxidant activity is related to oxygen and free radicals which protect the juice from oxidation and these compounds get oxidized by reacting themselves with oxygen (Ismail et al, 2004).…”