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|Authors:||Suradkar, Kisan Ganpt|
|Title:||SCREENING OF CITRUS CULTIVARS FOR JUICE AND OTHER QUALITIES WITH A VIEW TO DEVELOP PROCESSED PRODUCTS|
|Publisher:||MAHATMA PHULE AGRICULTURAL UNIVERSITY RAHURI, DIST- AHMEDNAGAR Maharashtra State (India).|
|Abstract:||The present investigations on screening of citrus cultivars for juice and processed products viz., squash, ready to serve beverages, marmalade and pickles, were carried out at Department of Horticulture and Department of Food Science and Technology, Mahatma Phule Agricultural University, Rahuri during the year 1984-86. The evaluation of seventeen citrus cultivars from nine citrus species for juice and other qualities with a view to develop processed products revealed the suitability of thirteen cultivars from eight species viz., two cultivars each from C.reshini (Billikichilli and Cleopatra mandarin Narana); C.sinensis (Orange tenrif and Homososan Orange), and one each from C.limonia (Rangpur lime); C.jamberi (Limao Cravo Brazil); C.aurantifolia (Phillippines Red Lime); C.amblycarpa (Nasnaran); C.paradisi (Grape fruit) and C.monophylla (Narangi Coorg) for preparation of squash. One cultivar each from Climonia (Marmalade Orange); C. sinensis (Perematta Orange) and Cjamberi (Florida Rough) were found suitable for preparation of ready to serve beverage. One cultivar each from Climonia (Marmalade Orange), Creshini (Billikichilli) and Caurantifolia (Phillippine Red Lime) were found suitable for preparation of marmalade. Similarly, two cultivars from Climonia (Rangpur Lime and Marmalade Orange) and one each from C.reshini (Cleopatra Mandarin Narana), C sinensis (Orange tenrif) and Camblycarpa (Nasnaran) were observed suitable for pickle making.Cultivar Kaghzi lime from species Caurantifolia was treated as control which was found to be suitable for squash, marmalade and pickle preparation. None of the cultivar except Orange tenrif and Nasnaran were found suitable for preparation of all the processed products. Three products out of four could be prepared using Kaghzi lime, Rangpur lime, Phillippine red lime and Marmalade Orange. The fruits of these six cultivars therefore appear to be useful for the purpose of processing.|
|Appears in Collections:||Thesis|
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