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Agricultural Science Digest, volume 24 issue 4 (december 2004) : 283 - 285

STUDIES ON PREPARATION AND STORAGE OF ANARDANA·

V.K. Garande, S.D. Masalkar, R.S. Gaikwadand R.S. Patil

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¹AJllndia Co-ordinated Research Project on Post-Harvest Technology of Horticultural Crops, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, Ind1a

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Cite article:- Garande V.K., Masalkar S.D., Patil R.S. Gaikwadand R.S. (2024). STUDIES ON PREPARATION AND STORAGE OF ANARDANA·. Agricultural Science Digest. 24(4): 283 - 285. doi: .

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

Amerine et a/. (1965). Principles of Sensory Evaluation of Food. Academic Press, New York, pp. 349-397.
Anonymous, (2001). Annual Progress Report of AICRP on PHT of Hort. Crops, Deptt. Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722.
David, J.C. (1978). Food Chemistry, 3(2): 103-110.
La Rae, R.H. (1969). Agric. Expt. Station. University of California, Leaflet, 305-13.
Purthi, J.S. and Saxena, AK. (1984). J. Fd. Sci. Tech., 21: 296-299.
Saxena et al. (1987). Indian Food Packer, 41(3-8) : 43-60.
Teotla et al. (1981). Indian Food Packer, 41(6): 76-86.

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STUDIES ON PREPARATION AND STORAGE OF ANARDANA·

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