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International Journal of Horticulture 2013, Vol.3, No.6, 22
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27
http://ijh.sophiapublisher.com
22
Research Report Open Access
Effect of Recipe on Qualitative Changes in Sapota Squash during Storage
P.P. Relekar , A.G. Naik , B.V. Padhiar
ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari-396450, Gujarat, India
Corresponding author email: p_relekar2007@rediffmail.com;
Authors
International Journal of Horticulture, 2013, Vol.3, No.6 doi: 10.5376/ijh.2013.03.0006
Received: 21 Jan., 2012
Accepted: 01 Feb., 2013
Published: 08 Feb., 2013
Copyright
© 2013 Relekar et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use,
distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article
:
Relekar et al., 2013, Effect of Recipe on Qualitative Changes in Sapota Squash during Storage, International Journal of Horticulture, 2013, Vol.3, No.6 22-27 (doi:
10.5376/ijh.2013.03.0006)
Abstract
Sapota squash was prepared with different levels of juice (25%, 30% and 35%), TSS (45° and 50°B) and acidity (1.0 %).
Qualitative changes exhibited the increasing trend in TSS, reducing sugar, total sugar and pH with decline in acidity of squash during
the storage period of six months. The squash recipes with 50°B TSS maintained initially recorded higher levels of TSS, reducing
sugar and total sugar than those with 45°B TSS. Except texture, the acceptability of all sensory parameters like colour, flavour,
texture and taste of squash was declined significantly during storage period of six months. Sapota squash with 30% juice and 50°B
TSS (T4) recorded the highest sensory score for flavour and taste. Increasing the juice level beyond 30 per cent declined the flavour
acceptability of the squash. As per the sensory evaluation for overall acceptability, the squash prepared with 30% juice, 50°B TSS
and 1.0% acidity was most acceptable, but remained at par with the squash recipe of 25% juice + 50°B TSS + 1.0% acidity. The cost
of production of sapota squash increased as the juice and TSS level in the squash increased with corresponding decline in net profit
as well as B: C ratio.
Keywords
Recipe; Sapota; Squash; Sensory score
Background
Sapota (
Manilkara achras
(Mill) Fosberg) is a
delicious tropical fruit, native of tropical America
and grown commercially in coastal states of India.
India is supposed to be the largest producer of
Sapota, followed by Mexico, Guatemala and
Venezuela (Pawar, 2010). Sapota fruit is highly
appreciated due to its pleasant flavour, sweet taste
and deep orange red colour of the pulp. Edible
portion of sapota contains 73.7 g moisture, 21.49 g
carbohydrates, 0.7 g protein, 1.1 g fat, 28 mg
calcium, 27 g phosphorous, 2 mg iron and 6 mg
ascorbic acid per 100 g (Bose and Mitra, 1990).
Sapota fruits can be used for the preparation of
various processed products such as sweet chutney
(Sawant, 1989), jam, jelly, butter and cheese (Relekar et
al., 2011), osmodehydrated slices (Relekar et al., 2003)
and wine (Gautam and Chundawat, 1998).
The demand for fruit beverages has been steadily
increasing in tropical country like India for quenching
the thirst during hot summer. Sapota fruits can be used
for the preparation of nutritious squash. The quality of
squash mainly depends upon the concentration of juice
and brix-acid ratio, however, no work has so far been
reported in this regards in sapota.
Keeping this in view, the present study was
undertaken to use the sapota juice for the preparation
of sapota squash with an objective to determine
optimum recipe as well as quality and storage
stability of squash under ambient conditions.
Results and Discussion
The changes in chemical constituents of sapota
squash during storage are presented in Table 1. The
various recipes had significant effect on the TSS of
the sapota squash; however, the variation in TSS was
mainly due to the TSS level maintained initially in
the squash. The TSS content of the squash was not
influenced by increasing the juice level from 25% to
35%. An increasing trend in TSS level of the squash
was noticed throughout the storage period of six
months. This increase in TSS could be attributed to
the hydrolysis of complex saccharides present in
squash by acids. A gradual increase (45° to 47.5°B)
in TSS of jamun squash was noticed by Kannan and
Thirumaran (2001) and mentioned that the rise in
TSS during storage might be due to partial
hydrolysis of complex carbohydrates during storage.
The present findings are also in line with the
observations recorded by Ramajayam and Jagannath
(2003) in Kokum-Simarouba squash.