https://www.theamericanjournals.com/index.php/tajhfr <p>E-ISSN <strong>2689-0976</strong></p> <p>DOI Prefix <strong>10.37547/tajhfr</strong></p> <p>Started Year <strong>2019</strong></p> <p>Frequency <strong>Monthly</strong></p> <p>Language <strong>English</strong></p> <p>APC <strong>$250</strong></p> en-US <p><em>Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the <a href="https://creativecommons.org/licenses/by/4.0/"><strong>Creative Commons Attribution License 4.0 (CC-BY)</strong></a>, which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.</em></p> editor@theamericanjournals.com (The USA Journals) tech@theamericanjournals.com (John Mike) Tue, 01 Jul 2025 07:41:04 +0000 OJS 3.3.0.7 http://blogs.law.harvard.edu/tech/rss 60 https://www.theamericanjournals.com/index.php/tajhfr/article/view/6322 <p>Mango ( <em>Mangifera indica</em> L.) is a highly valued tropical fruit, but its seasonal availability and high perishability necessitate effective processing methods to reduce post-harvest losses and extend its market life. This study aimed to develop a suitable method for mango pulp production, evaluate its sensory acceptability, and assess its storability over time. Fresh, ripe mangoes were processed into pulp, which was then subjected to heat treatment and packaged in sterile containers. Physico-chemical properties (pH, titratable acidity, total soluble solids, ascorbic acid, color, and total phenols), microbiological stability, and sensory attributes (color, aroma, taste, texture, overall acceptability) were monitored during ambient storage. The results indicated that the processing method yielded a high-quality pulp with favorable initial sensory characteristics. Throughout the storage period, changes in physico-chemical parameters were observed, particularly a decrease in ascorbic acid and subtle shifts in color, while microbiological safety was maintained. Sensory evaluation revealed a gradual decline in overall acceptability, primarily due to changes in aroma and taste, though the pulp remained acceptable for a significant duration. This study demonstrates the feasibility of producing shelf-stable mango pulp, offering a viable solution for value addition and year-round availability of this popular fruit..</p> Dr. S. K. Tripathi, Ramesh K. Patel Copyright (c) 2025 Dr. S. K. Tripathi, Ramesh K. Patel https://creativecommons.org/licenses/by/4.0 https://www.theamericanjournals.com/index.php/tajhfr/article/view/6322 Tue, 01 Jul 2025 00:00:00 +0000