EFFECT OF DIFFERENT LEVELS OF SUGAR IN THE PREPARATION OF PINEAPPLE (Ananas comosus L.) CANDY

RAJESH KUMAR¹, KIRAD K.S.^2
1Department of Horticulture, College of Agriculture, Allahabad Agricultural Institute-Deemed University, Alladabad- 211 007, UP, India.
²Department of Horticulture, College of Agriculture, Allahabad Agricultural Institute-Deemed University, Alladabad- 211 007, UP, India.

Received : 21-05-2012     Accepted : 01-07-2013     Published : 12-08-2013
Volume : 1     Issue : 1       Pages : 1 - 3
World Res J Biotechnol 1.1 (2013):1-3

Post-Harvest Laboratory were carried out to know the different sugar levels for preparation the pineapple candy and to investigate the physic-chemical changes during storage in order to assess acceptability as well as shelf life of the product. Out of three levels tested, the 75% total soluble solids treatment was found optimum for getting desired results. Ascorbic acid was totally lost during treatments and product preparation. There was a little progress in acidity and reducing sugar upto 60 days of storage period. After 60 days quality product decrease. Fruit processing with 75% total soluble solids observed best in phsico-chemicals during storage period.