National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Present study to evaluate quality of nectar preparations from fresh and stored pulp of Plum fruits was carried out during 2013-14 in the laboratory of Department of Horticulture, CCS HAU, Hisar, Haryana. Nectar prepared from fresh as well as from stored pulp at refrigerated (6±2°C), frozen (-10±5°C) and ambient temperature after two and four months of storage was filled in glass bottles of 200 ml capacity, sealed, pasteurized as per FPO specifications and stored at room temperature. Quality of nectar preparation during four months of storage was assessed for physico-chemical and organoleptic parameters at 15 day intervals. Total soluble solids increased with the increase in storage period whereas acid content remained unchanged. No variation in TSS and acid contents was observed in nectar prepared from fresh and stored pulps, whereas their ratio increased significantly with the increase in storage period and was found maximum in nectar prepared from pulp stored at frozen temperature for two months. The reducing and total sugars increased, while non-reducing sugar decreased significantly during storage. However, no significant variation in total, reducing and non-reducing sugars was observed in nectar prepared from fresh and stored pulps. Nectar prepared from fresh and stored pulps remained consumer acceptable up to four months of storage. However, nectar prepared from the fresh as well as pulp stored for two months at frozen temperature attained maximum acceptability.
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