Changes in chemical characteristics of Chuhara like product from her during storage

Studies were conducted in the Division of Post Harvest Technology, SKUAST-Jammu for ascertaining the changes in chemical characteristics of chuhara like product prepared from ber. The fruits were subjected to different pre-treatments. Pre-treated fruits were dipped in different sugar concentrations i.e. 40·, 50·, 60·, and 70° Brix for 24, 48 and 72 hrs in each sugar concentration. The treated fruits were then dried at 522·C. After drying fruits were stored at room temperature and analyzed after 2, 4 and 6 months for observing the changes in chuhara during storage. During experimentation an increasing trend were observed in browning, ash and iron content. On the other hand acidity, phosphorus and calcium content showed a decreasing trend. On the basis ofsensory evaluation the results revealed that chuhara developed with 60· Brixsteeped for 72 hrs (7.97, 7.44 and 7.25) was found to be the best. It was followed by the chuhara prepared with 70° Brix for 72 hours (7.93, 7.20 and 7.16) and 50· Brix for 72 hours (7.05, 6.04 and 6.03) in colour, texture and flavour, respectively.