Preparation and storage of strawberry (Fragaria × ananassa Duch) products
| dc.contributor.advisor | GOYAL, R.K. | |
| dc.contributor.author | Badal, Jayant S. | |
| dc.date.accessioned | 2017-05-15T07:46:28Z | |
| dc.date.available | 2017-05-15T07:46:28Z | |
| dc.date.issued | 2007 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810011160 | |
| dc.keywords | Preparation, Storage, strawberry, Fragaria × ananassa, Products | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Horticulture | en_US |
| dc.theme | Preparation and storage of strawberry (Fragaria × ananassa Duch) products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Preparation and storage of strawberry (Fragaria × ananassa Duch) products | en_US |
| dc.type | Thesis | en_US |