ISSN : 0975-3710
EISSN : 0975-9107
MANPREET KAUR1*, POONAM AGGARWAL2, YAQOOB MUDASIR3
1Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India
2Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India
3Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India
* Corresponding Author : mann7516@gmail.com
Received : 28-05-2018 Accepted : 10-06-2018 Published : 15-06-2018
Volume : 10 Issue : 11 Pages : 6283 - 6288
Int J Agr Sci 10.11 (2018):6283-6288
Keywords : Strawberry pulp, preservation, anthocyanin, antioxidant, phenol
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to S. Jagmohan Singh Nagi, MD of Golden Grains Inc. Verka, Amritsar, Punjab-India. Author also thankful to Punjab Agricultural University, Ludhiana, 141004, Punjab, India
Author Contribution : All author equally contributed
Strawberries are the most perishable fruit being very susceptible to mechanical injury, decay, water loss and physiological deterioration. In order to increase its shelf life, Chandler variety grown in Punjab was processed and evaluated for the retention of colour and phytochemicals by opting different methods of preservation. This study evaluated the stability of colour and phytochemicals in strawberry pulp when subjected to four factors, pulping method, chemical treatment, pasteurization and storage period. The fruits were pulped by hot and cold pulping methods and then the hot pulp was categorized into two lots (pasteurized and unpasteurized). Both the lots were preserved by using combinations of class I and class II preservatives. For the stability of anthocyanins and a* value, pasteurized pulp with combination of sugar and citric acid (52áµ’B+0.75%) were found to be the best method for two months. Combination of sugar, sodium benzoate and citric acid (52áµ’B +1000ppm+0.75%) shows superior retention of phytochemical constituents over 3 months of storage at ambient temperature. So, the above-mentioned methods can be used for preservation of strawberry pulp, which can further be processed into value added products.
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