BHARAD, Dr. S. G.SHRIVASTAVA, AKANKSHA.2023-12-282023-12-282019-10-07SHRIVASTAVA, AKANKSHA. (2020). Storage studies of Annona species pulp. Department of Horticulture, (F. Sc.), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Ph. D. 2020 Print. x, 212p. (Unpublished).https://krishikosh.egranth.ac.in/handle/1/5810204840The present investigation entitled as “Storage studies of Annona species pulp” conducted during 2017-18 and 2018-19 at Postharvest Technology Laboratory, Department of Fruit Science, Faculty of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives of assessing the physico-chemical variations occurred in the Annona species pulp during storage alongside the variations in the sensory and physico-chemical profile of the value-added product, i.e. squash due to the stored pulp which used for the monthly preparation. Further, to ascertain the optimum period of storage up to which the quality pulp can be maintained, hence, the pulp of Annona species specifically from second-grade fruits stored under -200C temperature and the experiment laid as Factorial Randomized Block Design (FRBD) with two factors viz. species (S1- Annona squamosa L., S2- Annona atemoya) and storage duration for pulp (P0- Initial month to P8- Eighth months). The storage of Annona species pulp in the frozen form given positive results in terms of maintaining the quality of pulp with minimum losses concerning to physico-chemical and sensory characteristics. The Annona atemoya species responded comparatively better to the storage conditions than Annona squamosa L. species. The storage of the pulp at -200C temperature, retained the biochemical properties viz. sugars (total, reducing and non-reducing sugars), pH and titratable acidity in both species as evident from the non-significant variations due to interaction effect. While, the TSS, ascorbic acid, antioxidant activity and ascorbic acid content varied significantly; however, as the storage progressed, the variation rate reduced, leading to minimize losses in the quality. The microbial population also reduced significantly in comparison to fresh pulp and maintained within permissible limits. Similarly, the squash samples showed stability concerning to TSS, non-reducing sugars, pH and titratable acidity and diminishing variation rate for the remaining parameters as the storage period for the pulp progressed. The squash samples acquired sensorial acceptable till the end of storage. Among both species, Annona atemoya species responded better to storage under -200C, due to comparatively lower variation rate of biochemical parameters and equitably comparable sensorial scores. Furthermore, its quality pulp could be maintained up to 211 days as compared to 163 days in Annona squamosa L. Inclusive of all the aspects of acceptability and economic feasibility, the frozen pulp of both species can be stored for a longer duration, i.e. ten months for Annona atemoya and eight months in Annona squamosa L. and can be a boon for helping the farming community in getting reasonable prices for their second-grade produce also.EnglishThesis