_____________________________________________________________________________________________________ *Corresponding author: E-mail: manifruitpostharvest@gmail.com, Arghyamani14@gmail.com; International Research Journal of Pure & Applied Chemistry 21(16): 45-55, 2020; Article no.IRJPAC.61474 ISSN: 2231-3443, NLM ID: 101647669 Effect of Sodium Substitution on Sensory and Quality Parameters in Mango Pickle Arghya Mani 1* and Prodyut Kumar Paul 2 1 Department of Post-Harvest Technology, BCKV, Mohanpur, Pin: 741252, India. 2 Department of Pomology and Post-Harvest Technology and Dean, Faculty of Horticulture, UBKV, Pundibari, Pin: 736165, India. Authors’ contributions This work was carried out in collaboration of both the authors. Author PKP designed the study, performed the statistical analysis and wrote the protocol. Author AM managed the analyses of the study, managed the literature searches and wrote the draft of the manuscript. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/IRJPAC/2020/v21i1630259 Editor(s): (1) Dr. Farzaneh Mohamadpour, University of Sistan and Baluchestan, Iran. Reviewers: (1) Hanaa Abdelaal Abu Khoziem, Egypt. (2) Majid Abdulhameed Ibrahim, Basrah University, Iraq. Complete Peer review History: http://www.sdiarticle4.com/review-history/61474 Received 20 July 2020 Accepted 27 September 2020 Published 03 October 2020 ABSTRACT Aims: An intensive study was conducted so as to find out the best salt combinations when NaCl was partially replaced with KCl and CaCl 2 while curing mango pieces. Mango pickle contains 15- 20% salt, the consumption of which cause hypertension and high blood pressure. This is due to excess sodium ion (Na + ) consumption. Study Design: D-Optimal Quadratic Mixture Design using Response Surface Methodology was adopted with 3 mixture components to get 16 mixture combinations of salts. Methodology: 16 runs were formulated depicting diverse salt mixtures and pickle samples were cured using these 16 different brine formulations. After pickling, the final sample were analyzed for water drawing capacity (g/100g salt), hardness of cured sample (N), water activity (a w ), sodium and potassium concentration in pickle (in ppm) and organoleptic properties based on hedonic scale. Results: The result shows that water drawing capacity was maximum (102.692) in the 6 th run and minimum (58.364) in 2 nd run. Hardness of cured sample (in N) was maximum (8.470) in11 th run and minimum (6.998) in 9 th run. Water activity was maximum in 9 th run (0.974) and minimum (0.968) in the 2 nd run. Na concentration in pickle (ppm) was highest in the 14 th run (408.715) and lowest in 2 nd Original Research Article