Agricultural Science Digest, volume 24 issue 3 (september 2004) : 174 - 177

PACKAGING AND STORAGE STUDIES ON POMEGRANATE, KOKUM AND MANGO BASED BLEND

D.P. Waskar, R.S. Gaikwad

Affiliations

¹Department of Horticulture. Mahatma Phule Krishi Vidyapeeth. Rahuri - 413 722. India

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Cite article:- Waskar D.P., Gaikwad R.S. (2025). PACKAGING AND STORAGE STUDIES ON POMEGRANATE, KOKUM AND MANGO BASED BLEND. Agricultural Science Digest. 24(3): 174 - 177. doi: .

ABSTRACT

The present investigation was undertaken to study the effect of various packaging containers and storage conditions on bio-chemical and qualitative changes in pomegranate, kokum and mango based juice. For this, a suitable blend of pomegranate and kokum juices in 80% + 20% proportion was selected from colour improvement point of view and this blend was again mixed withkesar mango pulp in 80% + 20% proportion from flavour point of view. This blend was packed in glass, polyvinyl chloride and high dencity polyethylene containers and these were kept for storage at ambient temperature (12.64 to 31.13OC) in cool chamber (18.91 to 21.24°C) and cool storage (5°C) for 150 days. It was found that total soluble solids and total sugars of the resultant blend were found to have increased during storage under different storage conditions Irrespective of packaging containers, but slight decrease was noticed in acidity. The total anthocyaniri content of this blend was found to have decreased during storage irrespective of storage conditions and packaging containers but the rate of degradation of anthocyanin content was found to be the highest during storage at ambient temperature. This blend when packed in glass was found to be acceptable upto 150 days in cool storage, 120 days in cool chamber and upto 90 days at ambient temperature.

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REFERENCES

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PACKAGING AND STORAGE STUDIES ON POMEGRANATE, KOKUM AND MANGO BASED BLEND

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