Basic HTML Version
International Journal of Horticulture 2013, Vol.3, No.6, 22
-
27
http://ijh.sophiapublisher.com
25
Table 2 Changes in sensory qualities of sapota squash during storage
Treatments
Storage period (months)
CD @ 5%
0
3
6
Mean
Colour
T1
7.65
7.10
6.60
7.12
Tr.
NS
T2
7.80
7.25
6.60
7.22
Period
0.26
T3
7.60
7.10
6.60
7.10
T X P
NS
T4
7.85
7.45
6.50
7.27
T5
7.35
7.00
6.35
6.90
T6
7.55
7.10
6.15
6.93
Mean
7.63
7.17
6.47
Flavour
T1
7.30
6.95
6.75
7.00
Tr.
0.31
T2
7.70
7.45
7.25
7.47
Period
0.22
T3
7.45
7.20
6.80
7.15
T X P
NS
T4
8.55
7.95
7.35
7.95
T5
7.45
7.25
7.05
7.25
T6
7.70
7.30
7.00
7.33
Mean
7.69
7.35
7.03
Texture
T1
7.40
7.50
7.00
7.30
Tr.
NS
T2
7.55
7.35
7.45
7.45
Period
NS
T3
7.40
7.25
6.90
7.18
T X P
NS
T4
7.45
7.25
7.15
7.28
T5
7.15
6.90
7.00
7.02
T6
7.10
7.05
7.10
7.08
Mean
7.34
7.22
7.10
Taste
T1
7.05
6.95
6.65
6.88
Tr.
0.35
T2
7.70
7.45
7.15
7.43
Period
0.25
T3
7.40
7.20
6.70
7.10
T X P
NS
T4
8.40
7.80
7.60
7.93
T5
7.45
7.05
6.90
7.13
T6
7.75
7.60
7.10
7.48
Mean
7.63
7.34
7.02
Overall acceptability
T1
7.35
7.13
6.75
7.08
Tr.
0.23
T2
7.69
7.38
7.11
7.39
Period
0.17
T3
7.46
7.19
6.75
7.13
T X P
NS
T4
8.07
7.62
7.15
7.61
T5
7.35
7.05
6.83
7.08
T6
7.53
7.27
6.84
7.21
Mean
7.57
7.27
6.91
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
Since the squash recipe with 25% juice+50°B TSS+
1.0% acidity results in a better product with respect
to overall sensory qualities and with lower cost of
production than recipe T4, the commercial
feasibility of the sapota squash with this recipe may
be explored.
Materials and Methods
Sapota cv Kalipatti fruits were procured from the
orchard of Regional Horticultural Research Centre,
ASPEE College of Horticulture and Forestry,
N.A.U., Navsari, Gujarat. After ripening, the fruits
were peeled and sliced with stainless steel knife. The
seeds as well as the central white core were removed
and fruit pieces were chopped to obtain homogenous
pulp. Later on, juice was extracted by squeezing the
pulp through twofold muslin cloth. Sapota squash
was prepared as per the following treatments: T1
25% juice+45°B TSS+1.0% acidity, T2 25%
juice+50°B TSS+1.0% acidity, T3 30% juice + 45°B
TSS+1.0% acidity, T4 30% juice+50°B TSS +1.0%
acidity, T5 35% juice + 45°B TSS + 1.0% acidity
and T6 35% juice + 50°B TSS + 1.0% acidity. The
squash was heated gently up to 80
℃
temperature
and preserved with potassium meta bisulphite
(700 mg/kg) in pre-sterilized glass bottles of 200 mL