This aims of special project are study about method reduce astringent of ripening suitable products of carunda pasteurized juice we are study the changes during storage of carunda pasteurized juice and study cosumer acceptance of products of carunda pasteurized juice. From method revealed that the methods of ripening carunda the most suitable method is method 3 the method of ripening Cassia Tree in 3 days we are found physical quality in the value L* a* and b* (peel) is equal to 38.03±0.26 29.44±0.17 13.43±0.35 the value L* a* and b* (the meat) is equal to 35.43±0.10 36.86±0.08 19.87±0.07 Chemical found °Brix values were 8.83±0.29 and 2.97±0.02. The pH of the test scores in most aspects. The difference was statistically significant (p<0.05) and then study the dynamics between the preservation of products carunda pasteurized juice and found that L* a* decreased statistically significantly (p<0.05) and b* values were increased statistically significantly (p<0.05). The bacteriological quality of carunda pasteurized juice found that microorganisms not exceed 1x104 cfu/sample 1 ml yeast andmold must not exceed 100 CFU/sample 1 ml S. Cheryl Shea coli must be less than 3 MPN/sample 1 ml and Coliform less than 2.2 MPN/100 ml Which does not exceed the prescribed standards of the Ministry of Health. Can be stored at room temperature 4+2 °c storage for 3 weeks The study on the adoption products Karanda Pasteurized found that consumers agree 100 percent.

This research is conducted in order to increase % yield of mango cannig. It is found that using 1800 ppm ethtlene solution can increase % yield up to 87.5% more than using calcium carbide which could reach 57.25% yield. Next mango canning process is analyzed. In sterilization process two temperature levels.are controlled:103 C for 15 minutes F=1 minute 107 C for 9 minutes F=1 minute physical property of the product is analyzed and found that both temperature levels give the identical results; statistical significance (p 0.05). Canned mango sterilized at 107 C for 9 minutes is selected. Chemical analysis indicates that total soluble solids content is 27.5 Brix pH = 4.6 dietary fiber = 0.43 grams for mango 100 grams