UTILIZATION OF POMEGRANATE FRUITS (Punica granatum L.) cv. KESAR FOR PREPARATION OF VALUE ADDED PRODUCTS

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dc.contributor.advisorSYED ABBAS HUSSAIN, M. G. PATIL, UDAYKUMAR NIDONI
dc.contributor.authorANIL CHAVAN
dc.date.accessioned2020-03-02T05:41:32Z
dc.date.available2020-03-02T05:41:32Z
dc.date.issued2011-07-30
dc.description.abstractPomegranate (Punica granatum L.), locally known as “Dhalimbe” belonging to the family Punicaceae, is one of the favourite exotic table fruits grown in tropical, sub tropical, arid and semi arid regions of the world. Sound pomegranate fruits fetch a fairly good price in the market. However, low quality fruits such as cracked, damaged, spotted or small/under sized fruits fetch a low price or become unmarketable. The possibility of utilizing such low value fruits for processing into value added products has been not exploited yet. Therefore, there is a need to evaluate the physico-chemical and organoleptic quality of processed product prepared from low value fruits. An investigation entitled “Utilization of pomegranate fruits (Punica granatum L.) cv. Kesar for preparation of value added products” was carried out in the Department of Horticulture, College of Agriculture, Raichur, Karnataka during the year 2010-11. Fresh pomegranate fruits cv. Kesar, a commercially important cultivar was used for the study and fruits used for the research were collected from local market in Raichur city. Kesar fruits are round shaped, with sweet arils (TSS 14 oBrix) of excellent quality. Healthy, under sized and fully matured fruits (skin colour was light red) but cracked or under sized i.e., low value fruits were selected for study. Pomegranate fruits were used for preparing different products such as squash, RTS and anardana using different treatments. Squash prepared from pomegranate cv. Kesar with 25 per cent juice, 50 oB TSS, 1.5 per cent acidity and sodium benzoate 500 ppm was rated superior for quality attributes like colour, taste, aroma and overall acceptability on basis of organoleptic evaluation. In RTS 15 per cent juice, 10 oB TSS, 0.4 per cent acidity and with sodium benzoate 500 ppm was found to be the best with good organoleptic scores for colour, taste, aroma and overall acceptability. Similarly, anardana treated with of 1.5 per cent KMS solution and dip in ethyl oleate was found to be the best with good organoleptic scores for colour, taste, aroma and overall acceptability.en_US
dc.identifier.citation150en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810144014
dc.language.isoenen_US
dc.pages120en_US
dc.publisherUNIVERSITY OF AGRICULTURAL SCIENCES, RAICHUR- 584 102en_US
dc.research.problemUTILIZATION OF POMEGRANATE FRUITS (Punica granatum L.) cv. KESAR FOR PREPARATION OF VALUE ADDED PRODUCTSen_US
dc.subHorticultureen_US
dc.subjectnullen_US
dc.themeUTILIZATION OF POMEGRANATE FRUITS (Punica granatum L.) cv. KESAR FOR PREPARATION OF VALUE ADDED PRODUCTSen_US
dc.these.typeM.Scen_US
dc.titleUTILIZATION OF POMEGRANATE FRUITS (Punica granatum L.) cv. KESAR FOR PREPARATION OF VALUE ADDED PRODUCTSen_US
dc.typeThesisen_US
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