POST HARVEST PHYSIOLOGY, STANDARDIZATION OF RECIPES AND DRYING METHODS FOR PREPARING VARIOUS PRODUCTS OF CUSTARD APPLE (Annona squamosa L.)
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Date
2023
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MPUAT, Udaipur
Abstract
A laboratory experiment entitled, ‘Post Harvest Physiology, Standardization of
Recipes and Drying Methods for Preparing Various Products of Custard Apple
(Annona squamosa L.)’ was conducted from December 2018 – April 2020 at Post
Harvest Technology Laboratory, Department of Horticulture, Rajasthan College of
Agriculture, MPUAT, Udaipur. The experiment was laid out in the completely
randomized design. The entire research work was comprised of four experiments.
In the first experiment, custard apple fruits were stored at room temperature to
analyse post harvest physiology of stored fruits. The physicochemical properties of
fruits such as fruit weight, fruit length, fruit diameter and acidity decreased whereas
the physiological loss in weight, moisture content, colour coordinates, TSS, pH, total
sugar, reducing sugar, non-reducing sugar and ascorbic acid content increased with
the advancement of the storage period. During the storage, custard apple fruits sharply
released ethylene and exhibited an increase in evolution on the 2nd day of the storage
and reached the maximum on the 4th day of the storage, coinciding with the
respiration peak. The respiration rate of custard apple fruits had a clear climacteric
peak on 4th day of the storage. After attaining a climacteric peak, the respiration rate
dropped down as the storage progressed.
The second experiment was laid out in a completely randomized design with
five replication to standardize the recipes of custard apple squash, crush, leather and
ice cream and analysed for characteristics like TSS, acidity, pH, total sugars, reducing
sugar, non-reducing sugar, ascorbic acid, the appearance, texture, taste and overall
acceptability, total plate count and yeast/mold count.
The third experiment was laid out in a completely randomized design with
four replication to standardize the drying techniques to develop custard apple powder
by using oven drying, spray drying, freeze drying and foam mat drying. Drying techniques significantly influenced the drying recovery, drying rate, moisture per
cent, ascorbic acid content and pH value. Drying with foam mat method at 60°C
temperature in a tray dryer was much effective in preserving powder recovery as
compared to other techniques and also produced good quality powder. Freeze drying
at (–60oC) temperature was found best drying method for ascorbic acid retention and
pH value. In terms of the lowest moisture content and higher drying rate, spray drying
technique was found comparatively best among all the methods.
The fourth experiment was carried out to assess biochemical, organoleptic and
microbial changes in processed products during the storage period of 150 days. A
recipe with 25 per cent pulp, 45 per cent TSS and 0.1 per cent acidity was found
suitable for squash preparation. Crush having pulp (35 per cent), TSS (55 per cent)
and acidity (0.1 per cent) was found best. The recipe with 65 per cent pulp, 35 per
cent TSS and 0.5 per cent acidity was found suitable for leather preparation. For ice
cream, the composition (15% pulp and 15% TSS) was found most suitable.
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Saniya and Kaushik, R.A.