Preparation and storage of strawberry (Fragaria × ananassa Duch) products
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Date
2007
Authors
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Journal ISSN
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Publisher
CCSHAU
Abstract
The investigation on the preparation and storage of Strawberry
(Fragaria × ananassa Duch) cv. Oso Grande products were carried out during
the year 2002-2003 at Fruit Technology Laboratory, Department of
Horticulture, CCS Haryana Agricultural University, Hisar.
The present studies were conducted to standardize the method of
preservation of strawberry pulp, preparation of RTS and Jam. The prepared
products were evaluated for its changes in its physico-chemical and
organoleptic properties during three months storage at an interval of 30 days.
Total soluble solids, titrable acidity, total sugar and reducing sugar were found
to increase with the increase in storage period whereas, ascorbic acid and
pectin were found to decrease during both the temperature (Room
temperature and Low temperature). The strawberry pulp can best be
Experimental Results
preserved by the addition of sodium benzoate and potassium metabisulphite
@ 0.1% and 0.05% at low temperature and room temperature, respectively.
Strawberry RTS beverages was observed that TSS, total sugar and
reducing sugar were increased and titrable acidity, ascorbic acid and
organoleptic rating were decreased during storage (Room temperature).
Among different treatments RTS beverages prepared form pulp (18%), TSS
(14%) and acidity (0.30%) was overall best acceptability.
Strawberry jam was observed that TSS, total sugar and reducing sugar
were increased and decline in titrable acidity, ascorbic acid and pectin was
observed. Jam prepared from 100% strawberry pulp was found best in terms of
colour, aroma, texture, taste and overall acceptability. Jam with strawberry
pulp 1 kg. superior for processing of strawberry products.