000			03504nam a2200349 a 4500
003			OSt
005			20230508140614.0
008			091209s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a664.8 _bAp4 2009
100		0	_aApolonio, Jennievy R. _eauthor _914397
245	1	0	_aShelf life and acceptability of preserved green mango / _cby Jennievy R. Apolonio, Marvinne Joy A. Marges, and Jan Wendy S. Uy.
260	0		_aIndang, Cavite : _c2009. _bCavite State University- Main Campus,
300			_aix, 51pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aResearch Study (Science High School) Cavite State University
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_aAPOLONIO, 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.
541			_cSubmitted to the University Library _d04-16-2009 _eRS-561
650		0	_aCanning and preserving _910405
650		0	_aMango _xPreservation _97242
690			_91282 _aScience High School
700			_aMarges, Marvinne Joy A. _914398 _eauthor
700			_aUy, Jan Wendy S. _eauthor _935817
700			_aNuestro, Ma. Agnes P. _eadviser _928883
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=fdd8bc3d23c86eec78d79749c0731766 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c7658 _d7658