GORABAL, KIRANKUMARATHANI, S. I.S. L., JAGADEESHE., RAJASHEKHARAG., BHUVANESHWARINANDIMATH, SACHINKUMARC. S., CHANDANA2018-02-162018-02-162016-06UHS14PGM481http://krishikosh.egranth.ac.in/handle/1/5810040988A research investigation entitled “Studies on extraction of wood apple (Feronia limonia swingle) pulp for value addition” was carried out in the Department of Post-harvest Technology, College of Horticulture, Bagalkot during the academic year 2015-16 to find out the suitable extraction methods and the best recipes for the preparation of wood apple squash and nectar. Among the different extraction methods, soaking wood apple pulp in hot water (600C) at the ratio of 1: 2 + combination of pectinase (0.125%) and cellulase (0.125%) enzymes for 2 hr recorded maximum pulp recovery, pulp per 100 ml of extract, TSS, acidity, ascorbic acid and total sugars (74.60%, 37.30%, 5.830B, 1.94%, 3.12 mg/100 ml and 5.1%, respectively) and minimum pH (2.90) was observed. The highest score for colour and appearance (7.67), flavour (8.17), taste (8.67), mouth feel (8.33) and overall acceptability (8.21) was recorded in hot water extraction with cellulase enzyme (0.25%). Hot water enzymatic extraction using pectinase (0.25%) or cellulase (0.25%) or combination of pectinase (0.125%) and cellulase (0.125%), enzymes were found best for obtaining good quality wood apple pulp with higher yield. Wood apple squash prepared from recipe consisting of 27.5 per cent pulp + 500B + 0.1 per cent citric acid, scored higher values for overall acceptability (8.42) and it was found to be optimum with respect to nutritional qualities and microbiologically safe upto 3 months of storage under ambient conditions. Wood apple nectar prepared from 20 per cent pulp + 200B found superior with respect to overall acceptability (8.16) and nutritional qualities which was followed by the 20 per cent pulp + 17.50B (7.97). The nectar was found to be microbiologically safe upto 3 months of storage under ambient conditions.ennullThesis