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Studies on storage of pulp and value added products of plum (Prunus salicina Lindl.)

KrishiKosh

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Title Studies on storage of pulp and value added products of plum (Prunus salicina Lindl.)
 
Creator Singh, Satyavir
 
Contributor Sharma, R.K.
 
Subject storage, sugar, storage structures, plums, acidity, fruits, drying, packaging, application methods, jams
 
Description The studies on storage of pulp and value added products of plum (Prunus salicina Lindl.) were
carried out during the year 2013-14 in Post-harvest Laboratory of the Department of Horticulture, CCS
Haryana Agricultural University, Hisar, to evaluate the quality and storability of pulp and its value
added products to make the food industry viable and profitable by providing the regular supply of raw
material in processed form round the year. The pulp was stored at different temperature for four months
and was utilized for preparing jam and nectar at different intervals. The plum fruits were also osmo
dried at 50 and 60°C after dipping the fruits in different sugar concentrations for 24 and 48 h and
packed in vacuum and normal packaging. The pulp as well as products were evaluated for their
physico-chemical and organoleptic properties during storage period.
During storage of pulp, the ascorbic acid decreased with the increase in storage. The TSS,
acidity, TSS to acid ratio and non-enzymatic browning remained unchanged. Among different storage
temperature, the maximum TSS, sugars and acidity was observed at room temperature and ascorbic
acid at frozen temperature. No microbial growth was observed in pulp up to 120th of storage.
The maximum TSS to acid ratio and anthocyanin was observed in jam and nectar prepared from
fresh pulp and two months stored pulp at frozen temperature and was most acceptable. However, jam
and nectar prepared with pulp of other treatments were also acceptable up to 120th day of storage. The
total soluble solids, TSS to acid ratio and sugars increased and acidity, anthocyanin content and total
phenols decreased in jam and nectar during storage. The jam and nectar prepared from fresh and stored
pulp were observed free from microbial infestation even up to 120th day of storage. Hence, these
products can easily be further stored.
The osmo-dried plums prepared by dipping in 60% sugar syrup for 48 h and dried at 50°C had
maximum total sugars, anthocyanin, phenol contents, overall acceptability, and minimum acidity.
Minimum time of dehydration was noticed when the fruits were dried at 60°C after dipping in sugar
solution. However, the acceptability score of osmo-dried plums decreased with the increase in storage
period but found acceptable even after four months of storage. The higher ascorbic acid, anthocyanin,
phenols and acceptability were observed in osmo-dried plums packed in vacuum.
 
Date 2016-02-10T12:22:44Z
2016-02-10T12:22:44Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64278
 
Language en
 
Format application/pdf
 
Publisher CCSHAU