Vol. 1, Issue 8, Part E (2015)

Abstract
A research was carried out during 2011-12 in Department of Horticulture, College of Agriculture, J.A.U., Junagadh. Physico-chemical analysis was carried out for 30 days interval up to 240 days of storage period. The experiment comprised of four levels of mango varieties viz., ‘Kesar’ (V1), ‘Alphanso’ (V2), ‘Dasheri’ (V3) and ‘Desi’ (V4), three levels of storage temperatures viz., 12 °C temperature (T1), 14 °C temperature (T2) and ambient temperature (T3). During storage of pulp the ‘Kesar’ pulp stored at 12 °C temperature is most beneficial as compared to other treatments. In concern of microbial load of the product; showed increase trend with advancement of storage period. Minimum fungal and bacterial colony was found in ‘Alphanso’ pulp stored at 120C temperature throughout the progressive period.