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Shelf life and acceptability of preserved green mango / by Jennievy R. Apolonio, Marvinne Joy A. Marges, and Jan Wendy S. Uy.

By:

Apolonio, Jennievy R [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2009. Cavite State University- Main Campus,Description: ix, 51pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.8 Ap4 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: APOLONIO, JENNLEVY R, MARGES, MARVINNE JOY A., UY, JAN WENDY S., Shelf Life and Acceptability of Preserved Green Mangoes. Research Study. Cavite State University College of Education, Indang, Cavite. April 2009. Adviser: Dr. Ma. Agnes Nuestro. The study was conducted at Tagaytay City and at the Physics Laboratory in Cavite State University Science High School from October to December 2008. Generally, the study aimed to determine the shelf life and level of acceptability of different varieties of the preserved green mango on different preservation solutions. The different solutions were as follows: Treatment 1- 1 kg stripped flesh carabao mango, 1L irok vinegar, 1L tap water; Treatment 2- 1 kg stripped flesh carabao mango, % kg white sugar, 2L tap water; Treatment 3- 1 kg stripped flesh carabao mango, '/2 rock salt, 2L tap water; Treatment 4- 1 kg stripped flesh pico mango, 1L irok vinegar, 1L tap water; Treatment 5- 1 kg stripped flesh pico mango, 1/2 kg white sugar, 2 L water; Treatment 6- 1 kg stripped flesh pico mango, 1/2 kg rock salt, 2 L tap water. During the 15th day of preservation, randomly selected students and teachers of Cavite State University Science High School evaluated the acceptability of the treatments in terms of color, taste, aroma and general acceptability. The shelf life of all treatments were observed up to 4 weeks. To describe the level of acceptability of the preserved mangoes, descriptive statistics such as mean and standard deviation were used while analysis of variance and Duncan's Multiple Range Test were used to determine differences between treatments. Result of the study revealed that all treatments were acceptable in terms of color and aroma, in terms of taste. Treatment 2 and 5 were found to be acceptable while in terms of general acceptability, Treatment 52 and 6 were rated as acceptable. Observation on the shelf life revealed that the preserved mangoes lasted from 15 to 28 days with Treatment 5 having the shortest shelf life while Treatments 2 and 6 having the longest shelf life.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.8 Ap4 2009 (Browse shelf(Opens below))		Link to resource	Room use only	RS-561		00007657

Research Study (Science High School) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

APOLONIO, JENNLEVY R, MARGES, MARVINNE JOY A., UY, JAN WENDY S., Shelf Life and Acceptability of Preserved Green Mangoes. Research Study. Cavite State University College of Education, Indang, Cavite. April 2009. Adviser: Dr. Ma. Agnes Nuestro.
The study was conducted at Tagaytay City and at the Physics Laboratory in Cavite State University Science High School from October to December 2008. Generally, the study aimed to determine the shelf life and level of acceptability of different varieties of the preserved green mango on different preservation solutions. The different solutions were as follows: Treatment 1- 1 kg stripped flesh carabao mango, 1L irok vinegar, 1L tap water; Treatment 2- 1 kg stripped flesh carabao mango, % kg white sugar, 2L tap water; Treatment 3- 1 kg stripped flesh carabao mango, '/2 rock salt, 2L tap water; Treatment 4- 1 kg stripped flesh pico mango, 1L irok vinegar, 1L tap water; Treatment 5- 1 kg stripped flesh pico mango, 1/2 kg white sugar, 2 L water; Treatment 6- 1 kg stripped flesh pico mango, 1/2 kg rock salt, 2 L tap water. During the 15th day of preservation, randomly selected students and teachers of Cavite State University Science High School evaluated the acceptability of the treatments in terms of color, taste, aroma and general acceptability. The shelf life of all treatments were observed up to 4 weeks. To describe the level of acceptability of the preserved mangoes, descriptive statistics such as mean and standard deviation were used while analysis of variance and Duncan's Multiple Range Test were used to determine differences between treatments. Result of the study revealed that all treatments were acceptable in terms of color and aroma, in terms of taste. Treatment 2 and 5 were found to be acceptable while in terms of general acceptability, Treatment 52 and 6 were rated as acceptable. Observation on the shelf life revealed that the preserved mangoes lasted from 15 to 28 days with Treatment 5 having the shortest shelf life while Treatments 2 and 6 having the longest shelf life.

Submitted to the University Library 04-16-2009 RS-561