Quality evaluation of sandpear (Pyrus pyrifolia) based appetizer under storage conditions

Evaluation of sand pear based appetizer fortified with ascorbic acid for its quality parameters under storage at ambient conditions for 6 months revealed that the product under storage registered an increase in the level of acidity, brix/acid ratio, reducing sugars and total sugars. The ascorbic acid content of the prepared appetizer declined after three and six months of storage. Similarly, the sensory scores of appetizer also decreased with storage.