Dept of Foods Science and Nutrition, University of Agricultural Sciences, GKVK campus, Bangalore, 560065, India.
An evaluation of pomegranate verities namely Ganesh and Mridula for squash was carried out at Bangalore. Various physico-chemical parameters were studied. Squash prepared from CV Ganesh with 25 per cent juice, 50° Brix TSS and 1.5 per cent acidity and in CV Mridula with 25 per cent juice, 45° Brix TSS and 1.5 per cent acidity was found to be the best recipe with overall acceptability and good organoleptic scores. In all the products during the storage period slight increase in total soluble solids, total sugars, and slight decrease in acidity was noticed after 90 days of storage.
