EVALUATION OF DIFFERENT SAPOTA (Manilkara achras Mill Fosberg) VARIETIES FOR SUNDRIED SAPOTA SLICES ON THE BASIS OF ORGANOLEPTIC PARAMETERS

SHAKTI S. ARBAT¹, NIKETA B. PATEL², K.N. DHAWALE³, S.S. MINGIRE⁴*, A.G. NAIK^5
1Department of Post Harvest Technology, Aspee College of Horticulture and Forestry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
²Department of Post Harvest Technology, Aspee College of Horticulture and Forestry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
³Department of Post Harvest Technology, Aspee College of Horticulture and Forestry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
⁴Department of Post Harvest Technology, Aspee College of Horticulture and Forestry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
⁵Department of Post Harvest Technology, Aspee College of Horticulture and Forestry, Navsari Agricultural University Navsari, 396 450, Gujarat, India
* Corresponding Author : mingiresainath@gmail.com

Received : 18-10-2016     Accepted : 19-01-2017     Published : 06-02-2017
Volume : 9     Issue : 6       Pages : 3805 - 3807
Int J Agr Sci 9.6 (2017):3805-3807

Keywords : Sapota varieties, Organoleptic parameters, Sundried slices and storage
Academic Editor : Mitul Prajapati
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful for the all facilities to conduct the experiments, library facilities and online and offline access to literature provided at the Department of Fruit Science and Post Harvest Technology, ASPEE college of Horticulture and Forestry, Navsari Agricultural University, Navsari
Author Contribution : None declared

The studied the six varieties DHS-1, CO-2, Kirtibarthi, Singapore, PKM-1 and Kalipatti in CRD design with four repetitions. The analysis of organoleptic evaluation with respect to color, flavor, taste, texture and overall acceptability were carried out periodically during 0, 3 and 6 months of storage. The maximum colour, taste and overall acceptability were found in treatment V6 (Kalipatti) which was equally good with treatment V3 (Kirtibarthi). These sundried slices remained highest in organoleptic evaluation at initial status and remained highest acceptable during the 6 month storage. Looking to the organoleptic quality during storage it was found in decreasing trend during the 0, 3 and 6 month of storage.