STUDIES ON PREPARATION AND STORAGE OF ANARDANA·

Article Id: ARCC4775 | Page : 283 - 285
Citation :- STUDIES ON PREPARATION AND STORAGE OF ANARDANA·.Agricultural Science Digest.2004.(24):283 - 285
V.K. Garande, S.D. Masalkar, R.S. Gaikwadand R.S. Patil
Address : AJllndia Co-ordinated Research Project on Post-Harvest Technology of Horticultural Crops, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, Ind1a

Abstract

The data revealed that the moisture, acidity and ascorbic acid contents of the anardana were found to be decreased whereas, the sugars were increased during the storage period of six months at room temperature. The good quality anardana could be prepared from pomegranate var. Ganesh by adjusting the acidity at 5%.


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References

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