EFFECT OF DIFFERENT RECIPES ON STORAGE OF KARONDA CANDY

A.B. DINDE¹, P.S. JOSHI²*, S.R. DALAL³, S.A. TAYADE^4
1Department of Horticulture, College of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
²Commercial Fruit Nursery Unit, College of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
³Department of Horticulture, College of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
⁴Commercial Fruit Nursery Unit, College of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
* Corresponding Author : psjoshihort@gmail.com

Received : 02-02-2021     Accepted : 26-02-2021     Published : 28-02-2021
Volume : 13     Issue : 2       Pages : 10677 - 10679
Int J Agr Sci 13.2 (2021):10677-10679

Keywords : Karonda candy, Sugar concentrations, Green fruits, Pink fruits
Academic Editor : Mini C., Dr Vipul N Kapadia, Dr Prashant Shrivastava
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to College of Horticulture, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, 444104, Maharashtra, India
Author Contribution : All authors equally contributed

The studies were based on effect of different recipes on storage period of Karonda candy. The experiment comprised of two types of karonda i.e. green and pink with seed and without seed were stored at ambient temperature. From the findings it was observed that, there was a gradual increase in TSS, acidity, reducing sugars and total sugars content of candy irrespective of fruit color type and recipes used in experimentation. However, pH, non reducing sugars, ascorbic acid, moisture, iron content of candy were found to be decreased with the advancement of storage period. The Karonda candy prepared from different recipes of sugar concentration of 60?B, 65?B and 70?B can be stored up to 120 days without any microbial count. From the present findings it is concluded that Karonda candy with 65?Brix sugar is suitable sugar concentration for Karonda candy preparation

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