Effect of Recipe on Qualitative Changes in Sapota Squash During Storage
ASPEE College of Horticulture and Forestry, Navsari Agricultural University,
Navsari-396450, Gujarat, India
International Journal of Horticulture, 2013, Vol. 3, No. 6 doi: 10.5376/ijh.2013.03.0006
Received: 21 Jan., 2013 Accepted: 01 Feb., 2013 Published: 08 Feb., 2013
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Preferred citation for this article:
Relekar P.P., Naik A.G., and Padhiar B.V., 2013, Effect of recipe on qualitative changes in sapota squash during storage, International Journal of Horticulture, 3(6): 22-27 (doi: 10.5376/ijh.2013.03.0006)
Sapota squash was prepared with different levels of juice (25%, 30% and 35%), TSS (45º and 50ºB) and acidity (1.0 %). Qualitative changes exhibited the increasing trend in TSS, reducing sugar, total sugar and pH with decline in acidity of squash during the storage period of six months. The squash recipes with 50ºB TSS maintained initially recorded higher levels of TSS, reducing sugar and total sugar than those with 45ºB TSS. Except texture, the acceptability of all sensory parameters like colour, flavour, texture and taste of squash was declined significantly during storage period of six months. Sapota squash with 30% juice and 50ºB TSS (T4) recorded the highest sensory score for flavour and taste. Increasing the juice level beyond 30% declined the flavour acceptability of the squash. As per the sensory evaluation for overall acceptability, the squash prepared with 30% juice, 50ºB TSS and 1.0% acidity was most acceptable, but remained at par with the squash recipe of 25% juice + 50ºB TSS+1.0% acidity. The cost of production of sapota squash increased as the juice and TSS level in the squash increased with corresponding decline in net profit as well as B: C ratio.
Recipe; Sapota; Squash; Sensory score
International Journal of Horticulture
• Volume 3