Standardization of Recipe of Barbados Cherry Pickle

Abstract

Aim: Barbados cherry is a fruit with magical amount of Vitamin C in it. But the main problem with the fruit is a very low ambient storage life of just 1-2 days. After which the fruit start decaying. Even the loss in nutrients and phytochemicals commence 4-5 hours after harvest. Hence there is a need to preserve the fruit for availing long term benefits of the fruit. Among all processed product, pickling is a very important and stable method of preservation.
 Design: Completely Randomized Block Design.
 Methodology: Till now recipe standardization of Barbados cherry pickle is not yet documented. In our products prepared with 4 recipee, 2 each with pickling in oil and pickling in water.
 Results: The oil picked fruits were having highest amount of vitamin C was retained in Recipe 2 (T2) and Recipe 1 (T1) even after 6 months of storage. Total plate count after 6th month of storage was also low in Recipe 2 (T2) and Recipe 1 (T1). In terms of organoleptic property the best pickle with good flavour, remarkable taste, outstanding texture, brilliant consistency and high overall acceptability was in Recipe 2 (T2) and Recipe 1 (T1).
 Conclusion: Hence Recipe 2 (T2) can be successfully used for commercial preparation of Barbados cherry pickle.

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“…"Presently, in India, about 960 million tons of solid waste is being generated annually as byproducts during industrial, mining, municipal, agricultural and other processes" (Rais and Sheoran, 2015). "These residues are released to the environment without proper disposal procedure and cause environmental pollution and harmful effect on human and animal health" [1][2][3][4]. "Most of the agro-industrial wastes are untreated and underutilized, therefore in maximum reports it disposed of either by burning, dumping or unplanned landfilling.…”