STUDIES ON STORAGE AND PROCESSING OF SAPOTA (Manilkara achras (Mill.) Fosberg ) FRUITS
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Date
2001
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University of Agricultural Science, Dharwad
Abstract
"The studies to investigate the effect of storage conditions and
storage behaviour of sopata hybrids (DHS-1 86 DHS-2) and varieties
(Cricket Ball 85 Kalipatti) on shelf-life and also to standardize the protocol
for preparation of dehydrated sapota slices and preparation of sapota
juice were conducted at Kittur Rani Channamma College of Horticulture,
Arabhavi, during 2000 - 2001.
Storage of sapota fruits in zero energy cool chamber (ZECC) after
treating with 500 ppm sodium benzoate was found to extend the shelflife
up to 13 days compared to 9 days in fruits packed in polyethylene
bag containing paper shreds impregnated with saturated KMn04 solution
and 7 days in fruits under ambient condition (ASC). Storage of fruits in
ZECC was most effective in reducing the PLW and maintaining optimum
TSS and sugar compared to fruits in polyethylene bag under ASC. The
maximum shelf-life of 11 days was recorded in DHS-1 as compared to 10
days in DHS-2 and 9 days in Kalipatti and Cricket Ball.
The maximum recovery of dehydrated slices (30.46 %) and lowest
dehydration ratio (3.28) were recorded in sapota slices exposed to
sulphuring at 4 g per kg of slices for two hours, whereas, minimum
recovery was observed in steeping of sapota slices in 0.25 per cent KMS solution for 30 minutes (24.46 %). Sulphuring of sapota slices at 2 g per
kg for four hours recorded highest organoleptic scores for colour and
appearance (3.85) and texture (3.30) and reducing and total sugars
(34.22 % and 62.92 %, respectively).
The sapota juice obtained from the pulp treated with Pectinase-B
enzyme at 0.3 per cent for four hours had maximum recovery (59.93 %)
with highest TSS, titratable acidity and sugars, while the least recovery
(48.33 %), TSS, titratable acidity and sugars were recorded in untreated
control."
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No. of references 98