Effect of packaging containers on storage stability of bael (Aegle marmelos Correa) candy under ambient conditions

The investigation was carried out in the Post Harvest Laboratory of the Department of Horticulture, N.D. University of Agriculture and Technology, Kumarganj, Faizabad (UP) during 2004–05 to assess the effect of packaging containers on storage stability of bael (Aegle marmelos Correa) candy. The fruits of bael cultivar NB-9 were used for preparation of candy and stored in glass jars and polythene pouches at ambient temperature. The changes during storage in quality were judged at monthly interval. It was observed that the per cent TSS, acidity and browning of bael candy were increased while ascorbic acid was decreased during storage in both types of containers. The organoleptic quality of candy was extremely good in polythene pouches up to 4 months while only one month in glass jar. Based on prevailing market rate of various inputs and final product; the benefit: cost ratio for preparation of bael candy was estimated (2.02). The study indicated that a good quality candy can be prepared by bael cultivar NB-9 and in polythene pouches it can be stored for 4 months without any deterioration of organoleptic quality. However, it can be marketed up to 8 months. The study will be very useful for commercialization of bael candy through entrepreneurship development.