Microbial analysis of different karonda processed products during storage

Abstract

Karonda (Carissa carandus) is an indigenous fruit of India and belongs to the family Apocynaceae. It is very hardy and evergreen bush growing well even on marginal and inferior soils where most of the fruits either fail to grow or give poor performance (Singh et al., 6). Karonda fruit is a rich source of minerals especially iron and calcium. It is also rich in pectin. The fruit has an immense potential for processing, i.e. jelly, pickle and preserve (Singh, 5). The ripe fruit having antioxidant properties is reported to be cooling, acidic and useful in bilious (Watt, 7).