Physico Chmical Characteristics, Value Addition and Shelf Life Evaluation of Karonda (Carissa Carandas)
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Date
2012
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Publisher
UAS, Dharwad
Abstract
Karonda (Carissa carandas) is an evergreen plant that grows widely in
tropical and subtropical climates. The plant bears abundant fruits which can be
processed commercially. Physico chemical characteristics, value addition and shelf
life of unripe and ripe wild and cultivated karonda were studied. Cultivated unripe and
ripe fruits respectively recorded 2.79 and 3.39 g weight, 3.6 and 3.2 ml volume, 2.3
and 2.1 cm length, 1.75 and 1.5 cm girth and 2.48 and 2.71 g pulp weight. Wild fruits
were highly acceptable in fresh form where as the cultivated fruits were bitter and
unacceptable. Storage studies revealed that the unripe fruits packed in ventilated paper
and polythene pouches could be stored up to 25 days under refrigerated condition.
The fruits exhibited spoilage within one week at ambient. Ripe fruits could be stored
only for 4 days in ventilated paper pouches in refrigerator. Blanching pretreatment
was not beneficial. Ascorbic acid content was17-18 and 48-51 mg/100 g mg in unripe
and ripe fruits, respectively. Value added experiments to develop acidulant powder,
glazed fruit, chutney and pickles with unripe fruits revealed a highly acceptable
pickled product with excellent shelf life of more than 8 months. Salt curing as a
pretreatment enhanced the sensory quality of pickles. Trials to develop RTS
beverages, nectar, squash, candy and jam with ripe fruits resulted in a highly
acceptable blend jam with excellent shelf life of 7 months. Highest acceptability index
was recorded for pickles prepared with cured fruits (81.97) followed by fresh fruits
(76.68). The pickle processed traditionally revealed an index of 74.15. The blend jam
and chutney exhibited the indices of 72.75, 71.11, respectively. Consumer
acceptability evaluation of pickles revealed encouraging results.