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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2017 , Volume 5, Issue 2
Page No. : 324-331
Article doi: : http://dx.doi.org/10.18782/2320-7051.2858
Preservation of Pomegranate Arils in Syrup and Its Quality Evaluation during Storage
Madhushree M.1*, Bhuvaneshwari G.2, Swetha M. J.3 and Yogaraj S.4
1Department of Post Harvest Technology, College of Horticulture, Bagalkot, University of Horticultural Sciences, Udyanagiri, Bagalkot-587104, Karnataka (INDIA)
2Assistant professor, Department of Post Harvest Technology, College of Horticulture, Bagalkot
3Department of Post Harvest Technology, College of Horticulture, Arabhavi
4Department of Fruit Science, College of Horticulture, Bagalkot
*Corresponding Author E-mail: madhushreempht@gmail.com
Received: 16.04.2017 | Revised: 25.04.2017 | Accepted: 27.04.2017
ABSTRACT
Studies undertaken to prepare arils-in-syrup product and its quality evaluation during storage are reported here. Out of seven combinations of arils and syrup the product with 50 per cent arils and 50 per cent syrup of 70° Brix was adjudged to be the best on the basis of its sensory characteristics. It could safely be stored for a period of six months under refrigerated storage conditions without much changes in various quality characteristics. However, acidity decreased from 0.82 to 0.66 %, pH increased from 3.50 to 3.66%, TSS increased from 37.50 to 44.30° Brix, total sugars increased from 31.88 to 37.66%, ascorbic acid decreased from 9.23 to 5.13 mg/100g, and antioxidant activity decreased from 63.23 to 49.06 % during storage. Both the packaging materials viz., PET and glass jars were found suitable, with comparatively less changes occurring in glass jar.
Keywords: Pomegranate, corn syrup, Sucrose syrup, Glass jar and PET jar
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782/2320-7051.2858
Cite this article:
Madhushree, M., Bhuvaneshwari, G., Swetha, M. J. and Yogaraj, S., Preservation of Pomegranate Arils in Syrup and Its Quality Evaluation during Storage, Int. J. Pure App. Biosci. 5(2): 324-331 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2858
