Demand for Alphonso variety in domestic and international market is increasing day by day. Supply of mango is not possible, as the fruit is perishable. At the end of season, fruits are canned and stored. Aroma and flavour of Alphonso got retuned even after processing and this was the main reason it is used for blending with other fruit crops. Mango fruits at the end of season fetch very less prices, but if processed scored remarkable high cost. The study of potential of blending of Alphonso with other varieties which are used for table purpose available in abundance in market, when there is a demand for Alphonso and it is out of stock in market. Thus, study will helpful to all stockholders from mango industry, if the blended mango pulp score good marks in consumer’s choice. Therefore, it is essential to improve the pulp quality of these varieties by blending with Alphonso mango pulp. At present, a little or no work has been reported on blending and storage behaviour of Alphonso mango pulp with Kesar, Totapuri, Ratna, Neelam and Sindhu mango pulp. Hence, the present research investigation entitled Effect of blending of pulp of different varieties of Mango was undertaken.
