Vol. 12, Issue 5 (2023)

Author(s):
Abhilipsa Arya and Dr. Annjoe V Joseph

Abstract:
Pineapple is a most economically significant tropical fruit, grows as a small shrub. It is also known as queen of fruits. It is indigenous to South America and it has exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. This fruit is highly perishable and seasonal, hence processing is necessary. Processed pineapple is popular and is exported by many countries. During processing, nutritional quality of pineapple can be affected but there are recent researches carried out which use new technologies to retain the nutritional quality of the pineapple fruit. This is to meet the consumer demand for healthy, nutritious, and natural products. So, to recommend the best quality of value added processed pineapple an experiment entitled “Preparation of value added herbal pineapple candy and storage study of physico-chemical and organoleptic attributes” was conducted at the Post Harvest Laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj (U.P.) during the year 2022-23. It comprised of 6 treatments replicated thrice in a Completely Randomized Design. The main objective of the investigation was to determine the value added best quality herbal pineapple candy of different herbal treatment combinations such as Cardamom, Rose , Ginger, Basil leaves, Betel leaves & Lemon grass at the level of 10% each. From the present investigation the treatment with 10% of Basil leaves found best with TSS (73.75 °Brix), Total sugar (65.30%), Reducing sugar (57.70%), Acidity (0.10%), Ascorbic acid (6.10 mg/100 g pulp) after 90 days of storage.