Studies on preparation and preservation of squash from wood apple (Limonia acidissima L.) fruits

Abstract

The objective of this research work was to preparation and shelf-life study of squash from wood apple fruit. The prepared beverage from 25 percent wood apple pulp, 50 percent TSS, 1.00 percent titratable acidity was found to be best during organoleptic quality. The manufactured squash was bottled in sterilized glass bottles (750mL capacity) and stored at ambient temperature. During shelf-life study of squash TSS, titratable acidity, reducing sugars, total sugars and browning were increased, whereas ascorbic acid, non-reducing sugar and organoleptic quality was decreased with increased storage period, while microbial growth was first increased thereafter decreased. The microbial growth in squash under the limit up to the end of shelf-life. Hence, the manufactured squash was safe and suitable for consumption up to 5 month.