Vol. 4 (6) : November-December 2013 issue
Green Farming Vol. 4 (6) : 800-802 (November-December, 2013)
Effect of preservatives on quality and shelf life of sapota candy
P.H. KAMBEKAR1* and K.H. PUJARI2
Department of Horticulture, Dr. B.S.K. Krishi Vidyapeeth, Dapoli - 415712 (Maharashtra)
Designation : 1SRF *(pritikambekar@gmail.com), 2Prof. & Assoc. Dean
Subject : Horticulture (Spices, Ornamental & Plantation Crops, Floriculture and Landscape Architecture etc.)
Paper No. : P-0840
Total Pages : 3
Received : 03 April 2013
Revised accepted : 31 October 2013
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Citation :
P.H. KAMBEKAR and K.H. PUJARI. 2013. Effect of preservatives on quality and shelf life of sapota candy. Green Farming Vol. 4 (6) : 800-802 ; November-December, 2013
ABSTRACT
Sapota (Manilkara achras(Mill) forsberg) fruits of cv. “Kalipatti†used for making various processed products such as jam , jelly and sapota candy etc. The investigation was carried out to study the effect of preservatives on quality and shelf life of sapota candy. Sapota candy was organoleptically acceptable and can be stored well at ambient temperature up to 3 months storage period. When sapota candy was prepared from mature fruit, the treatment T4 (0.4% ascorbic acid + 500 ppm KMS) shows maximum organoleptic score after three month storage period and it shows maximum total sugar content (%) after storage.
Key words :
Candy, Manilkara achras, Preservatives, Sapota, Sapota Candy.
