Abstract
AbstractPulp from locally grown Apple variety was given different treatments (chemical and thermal) and its various quality parameters were studied during a storage period of 90 days. All the quality parameters viz. pH, titrable acidity, total soluble solids, reducing sugars and non-reducing sugars, color and antioxidants activity were significantly affected by treatments employed as well as storage period. As a result of chemical and thermal treatments, antioxidant activity and total phenolic content of samples decreased, while color and consumer acceptability significantly improved. Color and antioxidant activity were highly correlated and the type of preservation method used affected the correlation coefficient between color and antioxidant activity. Among different treatments, a combination of pasteurization and chemical preservation was found to be most effective in increasing the shelf life of apple pulp.
Highlights
Apple (Malus domesticus) is one of the most widely cultivated tree fruit (Harris, Yada, & Mitcham, 2007) and is generally believed that to have originated somewhere in Central Asia
The samples were studied for Titrable acidity, Total soluble solids (TSS), pH, reducing sugars, non-reducing sugars, sensory analysis, color analysis, and anti-oxidant analysis
Highest value of titrable acidity was seen in sample T2 (0.26–0.41%), while lowest value of titrable acidity was seen in sample T3 (0.20–0.25%)
Summary
Apple (Malus domesticus) is one of the most widely cultivated tree fruit (Harris, Yada, & Mitcham, 2007) and is generally believed that to have originated somewhere in Central Asia. It is the fourth most widely produced fruit in the world after banana, orange, and grapes (Ali, Raza, Khan, & Hussain, 2004). Rafiya Nisar is a doctoral fellow at University of Kashmir in Institute of Home Science. Baba is working as a lab analyst in the Department of Food Science and Technology, University of Kashmir. Baba has several publications in product development and antioxidant analysis
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