Development of squash from box myrtle (Myrica nagi) and its quality evaluation during storage

Abstract

Box myrtle (Myrica nagi), belonging to family Myricaceae, is a sub-temperate tree, found throughout the mid-Himalayas, at an elevation of 1,300 to 2,100 m amsl. The fruits of box myrtle are well known for their ravishing taste and have been reported as rich sources of anti-oxidants like phenols and anthocyanins. Therefore, an attempt was made to develop fruit squash from the fruit and determine quality changes during storage. Different combinations of juice and sugar syrup were tried and analysed on the basis of sensory quality attributes to standardize proper combination for squash. The squash prepared by following the best selected recipe (40% juice and 40°Brix TSS) was packed in glass and PET bottles and stored for six months under ambient and refrigerated conditions. Squash could be safely stored for a period of six months under both storage conditions without many changes in quality characteristics. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions. Both the packaging materials viz. PET and glass bottles were found suitable, with comparatively less changes occurring in glass bottles stored under refrigerated conditions.