Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi 110012
The galgal juice can be preserved either by the addition of 20 per cent salt or by 2000 ppm KMS and can be kept for about a year without any spoilage at room temperature of 30–35°C. The juice stored with salt can be utilized for culinary purpose whereas the juice kept with KMS can be used for blending other juices in the preparation of squashes.
