1Department of Horticulture, JNKVV, Jabalpur (M.P.)
2Department of Horticulture, JNKVV, College of Agriculture, Tikamgarh-472 001 (M. P.)
3College of Agriculture, BAU, Nalanda, Noorsarai, Bihar
4Department of Entomology and Agricultural Zoology, Banaras Hindu University, Varanasi-221005 (U.P.)
Online published on 16 February, 2017.
Anexperiment was undertaken toeffectof storability on colour, flavor, texture and taste of lather of wood apple for their storage capacity of different days of fruit product at Horticulture Department, College of Agriculture, Jabalpur (Madhya Pradesh) during the years 2009–2010. It was clear from the data that colour rating of wood apple decrease with increase with sugar content and storage period. The leather colour rating was higher in T4 treatment (1 kg pulp+ 500g sugar). The flavor rating decreased with increase sugar content and storage period in leather. The highest score of leather was recorded in treatment T3 (1 kg pulp+750g sugar). In texture, treatment T3 which contains 750g of sugar with 1 kg pulp gave better texture than other combinations. The best leather was obtained from the treatment T3 where as 750g sugar was used with 1 kg pulp and it was observed that increase in sugar quantity in leather reduces the taste rating, which might be due to higher TSS value. It can be concluded that the percentage of sugar concentration have directly affected to storability on colour, flavor, texture and taste of lather of wood apple.
Wood apple, storability, colour, flavor, texture and taste
