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Effect of Selected Jackfruit Genotypes on Quality Parameters of Squash

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Document pages: 6 pages

Abstract: Jackfruit (Artocarpusheterophyllus.L) genotypes, namely HV-1, Swarnahalasu, Muttomvarikka, Lalbaghmadhura and HRS were selected and processed into squash, and later analyzed for sensory properties for a period of 3 months at different storage conditions (ambient and refrigerated). The results of the study revealed that the squash stored under refrigerated temperature maintained all the sensory parameters such as color, flavor, taste, mouth-feel and overall acceptability throughout the storage period in refrigerated condition when compared to samples stored at ambient condition, which was stable up to one to 2 month in all selected genotypes. And finally, by taking all the properties into consideration, it was concluded that Muttomvarikka genotype was the best, followed by Lalbaghmadhura, respectively.

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