Advances in Life Sciences
Year : 2016, Volume : 5, Issue : 12
First page : ( 5232) Last page : ( 5239)
Print ISSN : 2278-3849. Online ISSN : 2278-4705.

Evaluation of Shelf Life of Crush Prepared from the Stored Fruits and Pulp of Strawberry cv. Ofra

Bishnoi C.*, Godara A.K., Panda A.K., Sharma Vikas Kumar

Department of Horticulture, CCS Haryana Agricultural University, Hisar-125004, Haryana

*email: chetak29@gmail.com

Online published on 2 January, 2017.

Abstract

The present investigation was carried out to evaluate the effect on the shelf life of crush prepared from the stored fruits and pulp of strawberry at CCS Haryana Agricultural University, Hisar. Crush was prepared fromthe fruit stored under a cryogenic freezing up to 90 days and the pulp stored with the application of 500 ppm sodium benzoate, stored at low temperature up to 60 days. The respective samples were stored for three months at room (25±5°C) temperature and quality parameters recordedat three days of interval period. Results showed that acceptable quality of value added strawberry crush can be prepared from three months stored frozen fruits and chemically stored pulp at low temperature after 60 days. The crush prepared from stored frozen fruits through cryogenic freezing and chemically stored pulp with sodium benzoate @ 500 ppm was most acceptable. Organoleptic scores of crush and jam decreased during storage but still remained in the acceptable range even by three months of storage at room temperature.

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Keywords

Ofra, Crush, Quality, Sodium Benzoate, Storage, Strawberry.

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