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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 2864-2877
DOI: https://doi.org/10.20546/ijcmas.2019.806.345


Studies on Effect of Cultivars and Picking Dates on Shelf Life of Jelly Prepared from Karonda (Carissa carandas L.)
Suneeta Singh* and Anil Kumar Saxena
School of Agricultural Sciences, Shri Guru Ram Rai University, Dehradun -248 001, Uttarakhand, India
*Corresponding author
Abstract:

Karonda jelly was prepared from cultivars viz ‘Pant Manohar’, ‘Pant Sudarshan’ and ‘Pant Suvarna’ at picking dates of 40, 60 and 80 days after fruit set. The shelf stability of the jelly samples were evaluated at ambient temperature for a period of nine months. The ‘Pant Suvarna’ jelly exhibited maximum moisture, total soluble solids (TSS), reducing sugar, non-reducing sugar, total sugar, non-enzymatic browning and pectin content. Among picking dates, the maximum and minimum pectin content, colour, appearance, taste, consistency and overall acceptability scores were observed in jelly prepared at 60 and 80 Days after fruit set, respectively. During storage period of nine months, a gradual reduction in moisture content, non-reducing sugar, total sugar, ascorbic acid, pectin, colour, appearance, taste, consistency and overall acceptability scores were observed in jelly. However, TSS, reducing sugar, titratable acidity, non-enzymatic browning and flavour score were increased with the increase in storage period. No yeast and mold growth were observed in jelly during entire storage period.


Keywords: Karonda cultivars, Carissa carandas, Picking dates, Jelly, Ascorbic acid, Pectin, Non-enzymatic browning, Sensory quality
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How to cite this article:

Suneeta Singh and Anil Kumar Saxena. 2019. Studies on Effect of Cultivars and Picking Dates on Shelf Life of Jelly Prepared from Karonda (Carissa carandas L.).Int.J.Curr.Microbiol.App.Sci. 8(6): 2864-2877. doi: https://doi.org/10.20546/ijcmas.2019.806.345