1Krishi Vigyan Kenda, Berthin, Distt Bilaspur, Himachal Pradesh – 174 029, India
2Department of Food Science and Nutrition, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh – 174 029, India
*E mail: ravinderberthin@gmail.com
Online published on 21 August, 2014.
Amongst temperate fruits, apricot has considerable importance in Himachal Pradesh. The fresh fruits of two varieties namely ‘Shakarpara’ and ‘New Castle’ were procured for studies on canning from Bogtu farm, Department of Horticulture, District Kinnaur and Horticulture farm of CSK HPKV Palampur, respectively and were evaluated for their suitability for canning. Results revealed that the apricot canned in 45°B syrup had better quality and the addition of citric acid in the syrup improved the colour, texture, mouth feel and overall acceptability and the citric acid in combination with calcium chloride improve the texture of canned apricot.
Canning, heat preservation, apricot, quality, storage, Prunus armeniaca
