International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Storage Longevity of Passion Fruit Squash


Affiliations
1 Krishi Vigyan Kendra, Raghopur (B.A.U.), Supaul (Bihar), India
2 Krishi Vigyan Kendra (B.A.U.), Katihar (Bihar), India
3 Regional Research Station, Agwanpur, Saharsa (Bihar), India
     

   Subscribe/Renew Journal


The present investigation on the storage longevity of passion fruit squash was carried out in the Experimental laboratory of the Department of Pomology and Post Harvest Technology, Faculty of Horticulture, Uttar Banga Krishi Vishwavidyalya, Pundibari, Cooch Behar during 2007-08. Four treatment combinations of both yellow and purple passion fruit squash with different concentrations of sugar and preservatives were evaluated for extending the storage life of squash. In yellow passion fruit squash T3 (6.38 °Brix) and in purple passion fruit squash T4 (8.23 °Brix) were found to have very less percentage change of TSS over initial value after six month of storage. The acidity value among various treatments, T3 for yellow passion fruit squash and T4 for purple passion fruit squash had recorded minimum percentage change in acidity over initial after six month of storage. The ascorbic acid content in different treatments for both yellow and purple passion fruit squash were found to decrease throughout the storage period. Considering mould count after six month of storage, T3 was found best treatment both for yellow and purple passion fruit squash. The effect of KMS was better for suppressing mould growth than sodium benzoate. It was observed that hedonic score for yellow and purple passion fruit squash was decreased with increase in storage period. The yellow passion fruit squash prepared with 250 ml juice + 460 g sugar + 290 ml water + 1 g citric acid + 0.6 g KMS as preservative and the purple passion fruit squash prepared with 250 ml juice + 475 g sugar + 275 ml water + 2.5 g citric acid + 0.75 g sodium benzoate as preservative have been found to be the best treatment for the storage life.

Keywords

Passion Fruit, Squash, Storage, TSS, Acidity, Ascorbic Acid, Mould Count, Organoleptic Test.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Akpan, U.G. and Kovo, A.S. (2003). Food Microbiology. The Royal society of Chemical, Cambridge CB4 OWF. 3 : 52-102.

  • Alex, L., Suresh, C.P., Kabir, J. and Dhua, R.S. (2003). Litchi juice processing and preservation. Adv. Plant Sci., 16 (1) : 215-218.

  • Allen, O.N. (1957). A method of counting fungi in the soil. In Experiment in the Soil Bacteriology. Burgers Publishing Minneapolis., 4 : 7-8.

  • Chaurasiya, A.K., Pathak, S. and Prasad, J. (2007). Standardization of recipes for prepration of Litchi Beverage. The Hort. J., 20 (2):101-104.

  • Dauthy, M.E (1995). Deterioration factors and their control. Fruits & Veg. Processing, 3: 25-27.

  • Imran, Ahmad, Rafiullah, Khan and Muhammad, Ayub. (2000). Effect of added sugar at various concentration on the storage stability of guava pulp. Sarhad J. Agric., 16 (1): 89-93.

  • Khurdiya, D.S. (1994). Evaluation of passion fruit for processing. Indian Hort., 39 (4-6): 13-16

  • Kortbech, Olesen, R. (1997). U.S. market ripe for tropical juice imports. Internat. Trade Forum, 2 : 10 – 15.

  • Krishnaveni, A., Manimegalai, G. and Saravanakumar, R. (2001). Storage stability of jack fruit (Artocarpus heterophyllus) RTS beverage. J. Food Sci. & Technol., 38 (6) : 601-602.

  • Mac Rae, F., Robinson,R.K. and Sadler, M.J. (1997). Encyclopedia of food seience, Food technology and Nutrition. Academic Press Inc., pp. 3422-3426.

  • Martin, F.G. and Nakesone, H.Y. (1970). The edible spices of passiflora. Econ. Bot., 24 (3): 333-343.

  • Matta, F. (2002). Passion Fruit. A New Fruit crop for Gulf Coast States, Deep South fruit and vegetable Growers conference and Trade show, Biloxi, Mississipi, 12 : 4-6.

  • Morton, J.F. (1987). Fruits of warm climates creative resources systems. Inc. Winter Ville, N.C., 5: 505.

  • Pandey, R.M. (1990). Horticultural crops – New Vistas for growth. Survey if Indian Horticulture. pp. 178

  • Panse,V.G. and Sukhatune, P.V.(1985). Statistical methods for agricultural workers. Indian Council of Agricultural Research, New Delhi.

  • Piggot, J.R. (1988). Sensory analysis of food. 2nd Edn. Elsevier Applied Science London and New York.

  • Pruthi, J.S.(1955). Nutritive value and utilization of passion fruits (Passiflora edulis sins). Ph.D thesis, Punjab University, Chandigarh ,Punjab, India.

  • Ranganna, S. (2001). Analysis and quality control for fruit and vegetable products. Tata McGraw Hill Publishing Co. Ltd., New Delhi 9-10.

  • Shukla, A.K., Shukla, A.K. and Vashishtha, B.B. (2004). Basic Approaches. In: fruits Breeding. Fruit breeding approaches and achievements. 1 : 1-2.

  • Silva, A.C. and San Jose, A.R.(1994). Classificacao Botanica de Maracujazeiro. In San Jose.A.R(ed), Maracuja : Produceo e Mercado. Universidade Estadual do sudoeste da Bhaia, Depamento de Fitolecnia e Zootecnia, Vitoria da Conquista Ba, Brazil.


Abstract Views: 318

PDF Views: 2




  • Storage Longevity of Passion Fruit Squash

Abstract Views: 318  |  PDF Views: 2

Authors

Sangeeta Mehta
Krishi Vigyan Kendra, Raghopur (B.A.U.), Supaul (Bihar), India
Ajay Das
Krishi Vigyan Kendra (B.A.U.), Katihar (Bihar), India
Birendra Prasad
Regional Research Station, Agwanpur, Saharsa (Bihar), India

Abstract


The present investigation on the storage longevity of passion fruit squash was carried out in the Experimental laboratory of the Department of Pomology and Post Harvest Technology, Faculty of Horticulture, Uttar Banga Krishi Vishwavidyalya, Pundibari, Cooch Behar during 2007-08. Four treatment combinations of both yellow and purple passion fruit squash with different concentrations of sugar and preservatives were evaluated for extending the storage life of squash. In yellow passion fruit squash T3 (6.38 °Brix) and in purple passion fruit squash T4 (8.23 °Brix) were found to have very less percentage change of TSS over initial value after six month of storage. The acidity value among various treatments, T3 for yellow passion fruit squash and T4 for purple passion fruit squash had recorded minimum percentage change in acidity over initial after six month of storage. The ascorbic acid content in different treatments for both yellow and purple passion fruit squash were found to decrease throughout the storage period. Considering mould count after six month of storage, T3 was found best treatment both for yellow and purple passion fruit squash. The effect of KMS was better for suppressing mould growth than sodium benzoate. It was observed that hedonic score for yellow and purple passion fruit squash was decreased with increase in storage period. The yellow passion fruit squash prepared with 250 ml juice + 460 g sugar + 290 ml water + 1 g citric acid + 0.6 g KMS as preservative and the purple passion fruit squash prepared with 250 ml juice + 475 g sugar + 275 ml water + 2.5 g citric acid + 0.75 g sodium benzoate as preservative have been found to be the best treatment for the storage life.

Keywords


Passion Fruit, Squash, Storage, TSS, Acidity, Ascorbic Acid, Mould Count, Organoleptic Test.

References