Effect of Storage on Quality Parameters of Wood Apple (Feronia Limonia L.)-Lemon (Citrus Limon) Squash

In spite of richness in nutritional and medicinal values wood apple (feronia limonia) among the several fruits, in India, is still underutilized because of lack of knowledge of processing technologies. The developing of processing technologies of wood apple is, therefore, very important to popularize its utilization and to harvest its medicinal values. This study, thus, deals with the development of technologies for juice extraction and for preparation of squash. Three squash, consequently, samples were prepared using extracted juice of wood apple and lemon in 100:0, 90:10 and 80:20 proportions. Squash with 80% wood apple and 20% lemon among these was found best during the sensory evaluation. Quality characteristics of developed squash were evaluated in terms of titratable acidity, ascorbic acid, total soluble solids, browning index, pectin content and sensory characteristics in terms of color, flavor and taste that are very considerable for the soft drinks. This study is, therefore, very useful in the view of processing and preservation of wood apple and could be the win-win process for both producer and consumer among the soft drinks in terms of money (for producer) and medicinal values (for consumer).

Keywords: Wood apple, Squash, Storage, Quality, Development.