UTILIZATION OF WILD PEAR (Pyrus serotinaRehd) FOR PRODUCT DEVELOPMENT
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Date
2014
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled, “Utilization of wild pear (Pyrus serotina Rehd)
for product development”was conducted during the year 2011-2012 in the department of
Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry,
Nauni, Solan (HP). However, the fruits of wild pearare found in abundance throughout the
mid hill regions but, no attempt so far has been made to utilize the crop for processing and
developing value added products. The study, therefore, was conducted to develop value added
products from wild pear and evaluate their quality and storage stability. The wild pear with
70.80 per cent moisture content was found to be a good source of vitamin C (14.49 mg/100
g), total phenols (149.55 mg/100 g), βcarotene (4.72 µg/100 g), pectin (1.22%), crude protein
(1.64%) and crude fibre (1.54%). The recipes and methods of preparation of pickle, preserve
and osmotically dehydrated wild pear halves have been standardized. Among different recipes
for pickle, the highest ratings were received by Recipe II (65
0
Brix) and was selected for
further studies. The best results for osmotic dehydration of fruits were obtained by dipping the
fruit halves in 70
0
Brix sugar syrup for 24 hours after pretreatment. During storage the pickle
prepared by using fruit slices treated with water blanching for 2.5 minutes + 1.0 per cent citric
acid dip for 20 minutes was rated as the best. While preserves prepared from fruits by water
blanching for 9 minutes + 1.0 per cent citric acid dip for 30 minutes (with peel) and water
blanching for 8 minutes + 1.0 per cent citric acid dip for 30 minutes (without peel) were
adjudged superior to rest of the treatments. The fruit halves when water blanched for five
minutes followed by 1.0 per cent citric acid dip for 20 minutes for osmotic dehydration
recorded the highest scores. The study revealed that all the products can be safely stored
under ambient temperature for a period of more thansix months with admissible changes in
chemical and sensory attributes. Hence, it is concluded that wild pear can be successfully
utilized for the preparation of a variety of good quality and nutritious processed products of
remunerative price.
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