1BVDU, Y.M. Institute of Management, Karad, Dist. Satara, Maharashtra, India
2BV's College of Horticulture, Kadegaon, Dist. Sangli, Maharashtra, India
Bharati Vidyapeeth'sLMK College of Agriculture, Kadegaon, Dist. Sangli, Maharashtra, India
Online published on 18 January, 2023.
A laboratory experiment was conducted on chemical analysis and sensory evaluation of pickles prepared from seedless lemon (Citrus limon Burm) fruits. The experiment was conducted In order to avoid postharvest glut and utilize the surplus during other season, as It is necessary to process lemon fruits It in pickle product. Pickles could be successfully prepared from the Konkan lemon fruits and can be successfully stored and were analyzed for chemical composition mainly for tltratable acidity, ascorbic acid and pH and organoleptic qualities. The sensory score of palatabillty of lemon pickle prepared according to the recipe under study was found to be organoleptically quite acceptable not only at the time of preparation but also throughout the storage period of 12 month.
Acidity, Ascorbic acid, Organoleptic score, PH, Seedless lemon
