STUDIES ON PHYSICO-CHEMICAL CHARACTERISTICS, SENSORY QUALITY AND STORAGE BEHAVIOUR OF SQUASH AND JAM FROM CUSTARD APPLE (Annona squamosa L.)
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Date
2006
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Indira Gandhi Krishi Vishwavidyalaya Raipur
Abstract
The experiment entitled “Studies on Physico-chemical characteristics, sensory quality and storage behaviour of squash and jam from custard apple (Annona squamosa L.)” was carried out to assess the physicochemical characteristics of custard apple fruits, standardization of pulp: water ratio and recipe standardization for squash and jam from custard apple, preparation of squash and jam and to study the sensory quality changes of squash and jam during storage at ambient temperature. This work was carried out during 2005-06 in the Department of Horticulture, IGKVV, Raipur (C.G.).
In the above investigation physico-chemical characteristics of fruit was observed and it was also found that the 50:50 (pulp:water) ratio got highest organoleptic score from different ratio of pulp : water.
From the investigation, results revealed that 30% pulp with 55% TSS and 2.0% acidity was found best for squash and 50% pulp, 75% TSS and 0.3 % acidity was most suitable for jam among all different recipes. During storage reducing sugar, total sugar and acidity increased while ascorbic acid and non reducing sugar decreased continuously in squash and jam. The products were organoleptically acceptable for four months.
Custard apple is climacteric highly perishable and having short period of availability. Hence, the preservation of fruits in form of squash and jam solves the problems and also helps to control very low prices of fruits in the market, providing employment, opportunities to marginal and tribal farmers.
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106 p.