Squash and Pulp

The present investigation was carried out in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Squash was prepared using different proportion of pumpkin pulp (25, 30, 35, 40 and 45 per cent) and total soluble solids (40, 45 and 47ºBrix) to finalise the base recipe. The squash was liked by the panellists but the feedback of judges revealed that the flavour of the product is required to be improved.

11p gaocaolon9 22-12-2020 13 1   Download

Mango (Mangifera indica L.) and aloe vera (Aloe barbadensis Miller.) gel have nutritional, medicinal and therapeutic values. The mango pulp and aloe vera gel are used to prepare palatable squash 25 per cent of blend consisting 75 per cent mango pulp and 25 per cent aloe vera gel, 50 per cent sugar, 1.25 per cent acidity and 350ppm SO2.

8p chauchaungayxua8 03-10-2020 14 2   Download

The study was divided into three experiments and conducted in the PostHarvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad from December 2008 to February 2009. Investigations were carried out to standardize the recipes for preparation of squash, RTS (Ready to serve) and nectar from ber fruits by using different ratios of pulp and TSS levels at both ambient and low temperature conditions. The products were analyzed at every 30 days interval for their physicochemical, organoleptic characteristics.

8p kequaidan4 21-04-2020 15 1   Download

The experiment was conducted with four mango cultivars i.e. Dasherhari, Langra, S.B. Chausa and Amrapali in Fruit Technology Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar to assess the storage of squash at room temperature prepared from fresh mango pulp of three concentration i.e. 25% pulp, 30% pulp and 35% pulp. The TSS (46.6%) and Acidity (0.892%) was recorded maximum in squash prepared from cultivar S.B. Chausa. TSS content of squash increased significantly from 45% on 0 day to 47.

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Custard apple (Sitaphal) is a yellowish green fruit of the family of plant species Annona. The postharvest system for these fruits is not yet adequately developed, and therefore several handling problems are still common. Rapid softening of fruits after harvest, especially during transportation and marketing is a major ongoing problem. The shelf-life of custard apple fruit can be enhanced upto 12 days in modified atmosphere storage at 10°C, whereas pulp can be stored for six months with potassium meta-bisulphite.

10p cothumenhmong3 22-02-2020 15 1   Download