Vol. 10, Issue 12 (2021)

Author(s):
Sreedevi MS, Rajkumar P, Palanimuthu V, Geethalakshmi I, Ganapathy S and Surendrakumar A

Abstract:
The mechanically processed tamarind fruit pulp was packed, sealed and stored for a period of six months to analyze the influence of various storage conditions, treatments and interaction effect on the quality of tamarind pulp. During the study changes in bio-chemical characteristics were analyzed at 15 days interval during 180 days of storage. It was observed that the moisture content, titrable acidity and reducing sugar increased in all packages while pH and ascorbic acid decreased irrespective of storage conditions treatments employed and storage period. The extent of the increase was recorded less when pulp with package compared to pulp without any package in refrigerated conditions. Storage of tamarind pulp in MPP pouches at refrigerated condition was found favorable to preserve the pulp quality.