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International Journal of Horticulture 2013, Vol.3, No.6, 22
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http://ijh.sophiapublisher.com
23
Table 1 Changes in chemical composition of sapota squash during storage
Treatments
Storage period (months)
CD @ 5%
0
3
6
Mean
TSS (°B)
T1
45.34
45.45
46.14
45.64
Tr.
0.47
T2
50.29
50.83
50.54
50.55
Period
0.33
T3
45.30
45.58
46.48
45.78
T X P
NS
T4
50.30
50.10
51.10
50.50
T5
45.48
45.90
46.20
45.86
T6
50.18
50.35
51.11
50.55
Mean
47.81
48.03
48.59
Titratable acidity (%)
T1
0.981
0.948
0.928
0.952
Tr.
NS
T2
0.985
0.943
0.943
0.957
Period
0.016
T3
0.985
0.915
0.925
0.942
T X P
NS
T4
0.973
0.949
0.921
0.948
T5
0.983
0.939
0.935
0.952
T6
0.996
0.943
0.934
0.958
Mean
0.984
0.939
0.931
pH
T1
2.74
2.79
2.84
2.79
Tr.
NS
T2
2.74
2.79
2.84
2.79
Period
0.033
T3
2.76
2.83
2.86
2.82
T X P
NS
T4
2.71
2.85
2.88
2.81
T5
2.74
2.85
2.88
2.82
T6
2.73
2.85
2.85
2.81
Mean
2.74
2.83
2.86
Reducing sugars (%)
T1
35.17
37.68
38.78
37.21
Tr.
0.60
T2
37.05
39.18
41.47
39.23
Period
0.43
T3
35.50
37.84
39.55
37.63
T X P
NS
T4
38.09
40.24
41.14
39.82
T5
36.28
38.93
39.33
38.18
T6
38.38
41.26
41.99
40.54
Mean
36.74
39.19
40.38
Total sugars (%)
T1
41.58
42.43
43.63
42.55
Tr.
0.47
T2
46.16
46.87
48.50
47.18
Period
0.33
T3
42.10
42.72
44.08
42.97
T X P
NS
T4
46.29
47.77
48.51
47.52
T5
42.17
42.82
44.05
43.01
T6
46.51
47.78
48.62
47.64
Mean
44.14
45.06
46.23
Note : T1: 25% juice+45°B TSS ; T2: 25°B juice+50°B TSS; T3: 30% juice+45°B TSS; T4: 30% juice+50°B TSS; T5: 35%
juice+45°B TSS; T6: 35% juice+50°B TSS
The recipe treatments of squash had no effect on the
titratable acidity and pH level of the sapota squash
as same acidity level was maintained in all recipes
initially. A significant decrease in acidity level with
increase in pH level was noticed during storage
period of six months. This might be due to
utilization of acids for converting polysaccharides
and non-reducing sugars into hexose sugars in the
presence of metal ions (Srinivas et al., 2007). Bhatia
et al (1956) reported that the degree of reduction in
acidity depends on the concentration of sugar and is
a general phenomenon during storage of beverages
in the presence of sugars. According to Palaniswamy
and Muthukrishnan (1974), the declining trend in
acidity might be due to chemical reactions between
the chemical constituents of juice induced by
temperature influencing enzymatic action. The fall
in acidity and increase in pH level was reported by
Jain et al (1986) in Phalsa, Kaphal and Litchi
squashes.
The reducing and total sugar content of sapota
squash varied significantly due to recipe treatments
and storage period. Higher level of reducing sugar
was noticed in recipes with 50°B TSS maintained
initially than those with 45°B TSS. A significant