Quality attributes of seabuckthorn squash during storage

Published

2011-12-31

Keywords:

Hippophae, seabuckthorn, squash, storage, quality.
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Authors

  • Zulfikar Ali Defence Institute of High Altitude Research, Defence R & D Organisation, Leh-Ladakh 194101, Jammu & Kashmir
  • Girish Korekar Defence Institute of High Altitude Research, Defence R & D Organisation, Leh-Ladakh 194101, Jammu & Kashmir
  • Sunil Mundra Defence Institute of High Altitude Research, Defence R & D Organisation, Leh-Ladakh 194101, Jammu & Kashmir
  • Ashish Yadav Defence Institute of High Altitude Research, Defence R & D Organisation, Leh-Ladakh 194101, Jammu & Kashmir
  • Tsering Stobdan Defence Institute of High Altitude Research, Defence R & D Organisation, Leh-Ladakh 194101, Jammu & Kashmir

Abstract

Seabuckthorn (Hippophae rhamnoides L, Elaegnaceae), berries were assessed for fruit weight, dimension and juice yield. Physico-chemical analysis of the seabuckthorn pulp yielded 11% TSS, 2.5% acidity, 1.13% reducing and 6.7% total sugars. Seabuckthorn squash was developed as per FPO specification 1955 (9) (25% pulp, 45% TSS, 1.0% acidity and 350 ppm SO2). In order to develop a cloud stable squash, four hydrocolloids, viz. guar gum, gum acacia, gum tragacanth and gum ghatti were added at 0.0, 0.25, 0.50, and 0.75% each. Addition of 0.5% guar gum increases consumer acceptance of seabuckthorn squash. Protein content of seabuckthorn squash was 0.92% while ash content was 0.43%. Ascorbic acid content was found to be 120.5 mg/100 ml. Sodium and potassium content was 212.8 and 6.04 mg/kg respectively, while calcium and iron content was 457.4 and 24.7 mg/kg respectively. The squash were stored in glass bottle at ambient temperature for 120 days. Changes in total soluble solids, titratable acidity, ascorbic acid, reducing sugar and total sugars during storage were evaluated. The results revealed that there was gradual increase in total soluble solids, titrable acidity, reducing sugars and total sugars while ascorbic acid content and consumer acceptance decreased during 120 days of storage. No microbial growth occurred in the seabuckthorn squash during the study period.

How to Cite

Ali, Z., Korekar, G., Mundra, S., Yadav, A., & Stobdan, T. (2011). Quality attributes of seabuckthorn squash during storage. Indian Journal of Horticulture, 68(04), 479–483. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1939

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