Studies on suitability of cultivars, picking dates and drying methods for the preparation of karonda (Carissa carandus L.) fruit powder

Three cultivars of karonda (Carissa carandus L.), viz., Pant Suvarna, Pant Manohar and Pant Sudarshan were picked at 40, 55 and 70 days after fruit set and used for the preparation of fruit powder. The powder was prepared by two methods of drying, i.e., Sun and cabinet drying. The maximum yield (21.7%) of powder was obtained in the sun-dried samples of Pant Sudarshan. Highest ascorbic acid content (30.45 mg/100 g) was found in the cabinet dried samples of 70-day-old fruits of cv. Pant Sudarshan. Phosphorus (0.447%), potassium (18.73%), iron (0.365 mg/100 g), copper (0.012 mg/100 g), and manganese (0.193 mg/100 g) contents were higher in the powder prepared from the fruits of cv. Pant Suvarna. Among the drying methods, cabinet drying resulted in better retention of nutrients and less non-enzymatic browning. In general, organoleptic score in respect of colour, texture and overall acceptability was more in cabinet-dried powder of karonda fruits picked 70 days after fruit set.