Evaluation of acid lime (Citrus aurantifolia) clones for pickling Gowthami ONS1,*, Lakshmi Mukunda L2, Reddy Vinaya Kumar P1, Reddy Sreenivas D2, Rajasekharam T2 1Department of Fruit Science, Dr. YSRHU, College of Horticulture, Venkataramannagudem, 534101, West Godavari, Andhra Pradesh, India 2Dr YSRHU-Citrus Research Station, Tirupati, Andhra Pradesh, India *Corresponding author: onsgowthamil0@gmail.com
Online Published on 4 January, 2024. Abstract An experiment was conducted to evaluate acid lime (Citrus aurantifolia Swingle) clones for pickle making at Citrus Research Station, Tirupati, during 2021 and 2022 with two replications in a completely randomized design with fifteen acid lime clones. The mean performance of pickle recovery was 49.26%, highest in TAL 94/14 (56.00%) and least in Phule Sharbati (42.00%). There was good texture (8.20), taste (8.50) and overall acceptability (8.40) in TAL94/14, whereas, best colour (8.20) and flavour (8.30) were observed in Local Kagzi lime and Balaji clones. The total bacterial population (CFU/g) was counted for four months period from the 0th day to 120th day at monthly interval. The least bacterial count was observed in clone TAL 94/14 on the 0th, 30th and 90th day. However, Balaji recorded least bacterial population on 60th and 120th day. Top Keywords Pickle, Total bacterial population, Sensory evaluation, Drying. Top |