Nutra-Chemical and Organoleptic Quality Evaluation of Wood Apple (Limonia acidissima L.) Pickle

Abstract

Wood apple is a nutritious minor fruit crop indigenous to India but it is not much popular for the purpose of consumption. The value addition can increase the production and utilization of this valuable fruit crop. Among various value-added products, pickle is popular and traditionally acceptable in India. The present investigation conducted at Department of Horticulture, College of Agriculture, RVSKVV, Gwalior, MP between 2019-20 and 2020-21, to study the nutrients, chemicals and sensory qualities of wood apple (Limonia acidissima L.) pickle and Nutra-chemical changes in pickle during storage period. The wood apple pickle was prepared as per standard procedure and analyzed for its nutrients and chemical status as well as during storage period to access its self-life and suitability. Fresh wood apple has nutritive property and its pickle was found more nutritious with 3.20 g and 3.43 g crude protein, 1.43 g and 1.53 g crude fibre, 7.03 g and 7.37 g crude fats, 20.33 g and 19.00 g carbohydrates, 1.90 and 1.97 total minerals, 253 mg and 256 mg calcium and 107 mg and 103 mg phosphorous per 100 g of pickle for first and second year respectively. Sensory evaluation revealed color, taste, flavor changed after 90 days of storage remarkably as shelf life is better retained up to 90 days of storage. Moisture, pH and ascorbic acid decreased while titratable acidity and total sugars increased with 0, 30, 60 and 90 days of storage. Wood apple pickle is nutritious, good in taste and a better source for protein, fibre, calcium and phosphorus among different fruits and it was found suitable for consumption up to 90 days of storage without major organoleptic and Nutra-chemical changes.

Standardization of Wood Apple (Limonia acidissima) Pickle

“…The decrease in moisture content is due to the dehydration phenomenon. similar observation were reported by [9,10] found that moisture content of wood apple decreased with storage. [3,10] found that colour and apperance of wood apple decreased with storage.…”