Raut, Dr. U. A.KHADE, VIJAYA SUKHADEV.2018-07-172018-07-172017-09-13KHADE, VIJAYA SUKHADEV. (2017). Standardization of recipes for preparation of wood apple fruit bar. Department of Fruit Sc. (Horticulture), Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2017. Print. xii, 83p. (Unpublished).http://krishikosh.egranth.ac.in/handle/1/5810060579The post harvest losses of fruits are one of the problems of fruit industry, about 35 to 40 % losses occurred due to deterioration, to avoid this problem they can be processed, preserved and enjoyed even in off season, Production of new processed products from various fruits particularly from underutilized fruits is necessary for the survival and growth of the processing industries. The present investigation “Standardization of recipes for preparation of wood apple fruit bar” was conducted at Post-Harvest Technology Laboratory, Horticulture Section, College of Agriculture, Akola and Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-17 to evaluate the storability of wood apple fruit bar prepared by using pulp and to find out suitable recipe for preparation of superior wood apple fruit bar. Moreover, the obtained information helps to attain more clarity on the quality of wood apple fruit bar and to how extend it could be preserved with optimum nutritional quality. Also this investigation clarify the utilization of wood apple fruits and suitable recipe to follow with proper sugar concentration, citric acid, milk powder, hydrogenated fats, and salt concentration for best quality wood apple fruit bar.An experiment was undertaken to study on “Standardization of recipes for preparation of wood apple fruit bar” was carried out at Post-Harvest Technology Laboratory, Horticulture Section, College of Agriculture, Akola and Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2016-17 with objective to study the storability effect on wood apple fruit bar at refrigerated storage prepared by using different recipes and to find out suitable recipes for preparation of superior wood apple fruit bar. The experiment was laid out in Randomized Block Design with Eight treatment viz., T1 (Fruit extract + 30% sugar + 0.3% citric acid), T2 (Fruit extract + 30% sugar + 0.4% citric acid), T3 (Fruit extract + 40% sugar + 0.3% citric acid), T4 (Fruit extract + 40% sugar + 0.4% citric acid), T5 (Fruit extract + 50% sugar + 0.3% citric acid ), T6 (Fruit extract + 50% sugar + 0.4% citric acid), T7 (Fruit extract + 60% sugar + 0.3% citric acid), T8 (Fruit extract + 60% sugar + 0.4% citric acid), which were replicated thrice, for standardization of recipes for preparation of wood apple fruit bar at refrigerated condition for 150 days storage. In the present investigation, it was observed that, there was gradual increase in the TSS, TSS/acidity ratio, reducing sugars, total sugars and non-reducing sugars content with storage period of wood apple fruit bar prepared with different recipes. However, acidity and ascorbic acid content were decreased continuously with the progressive of storage period of different recipes at refrigerated storage conditions. No Significant change observed in pH, phosphorous and calcium content of fruit bar during storage .This changes were found to be significantly minimum during storage found in wood apple fruit bar prepared from fruit pulp, sugar (60%) and citric acid (0.4%) per kg of pulp stored at refrigerated condition. The best quality wood apple fruit bar prepared by using fruit extract with 60% sugar and 0.4% citric acid in respect of chemical properties and sensory attributes and stored for a period of five months.ennullThesis