Vol. 11 No. 1
Studies on preparation of acid lime squash
Author(s): J. N. PAPADE, P. M. CHANDAN, AND A. K. SAHOO
Abstract: The experiment was carried out during the year 2012-13 at Post Harvest Technology Laboratory, Department of Horticulture, Post Graduate Institute Dr. PanjabraoDeshmukh Krishi Vidyapeeth, Akola. Fully matured and uniform sized fruits of PDKV lime and seedless lime i.e. PDKVlime (V1) and seedless lime (V2) were procured from All India Co-ordinate Research Project on Citrus, Dr. PDKV, Akola and the squash was prepared by mixing of different amounts of lime juice and sugar as per treatments, Juice 25% + 400B Sugar + 350 ppm KMS (T ), Juice 25% + 420B Sugar + 350 ppm KMS (T ), Juice 25% + 450B Sugar + 350 ppm KMS (T ), Juice 25% + 400B Sugar + 350 ppm Sodium benzoate(T ), Juice 25% + 420B Sugar + 350 ppm Sodium benzoate (T ), Juice 25% + 450B Sugar + 350 ppm Sodium benzoate (T ), Control- Juice 25% + 450B Sugar (T ). Then the squash was treated with preservative KMS or Sodium benzoate at 350ppm concentration. The observations in respect to chemical analysis and sensory evaluation of lime squash was recorded periodically at an interval of 20 days upto 80 days and the data obtained was analyzed using FCRD design. A gradual increase in TSS, reducing sugar and total sugars content of the acid lime squash was observed on advancement of storage period irrespective to varieties and treatments used However, titratable acidity content, non-reducing sugars and ascorbic acid content of squash were found to decrease with the advancement of storage period. The acid lime squash prepared from variety seedless lime was found to be acceptable up to 60th days of storage in respect to sensory qualities whereas acid lime squash prepared from variety PDKV lime was found to be acceptable 80th days of storage period. So the treatment combination V1T3 was concluded as the best treatment all variety and treatment combination.
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