EVALUATION OF DIFFERENT SAPOTA (Manilkara achras Mill Fosberg) VARIETIES FOR SUNDRIED SAPOTA SLICES ON THE BASIS OF ORGANOLEPTIC PARAMETERS
Journal Title: International Journal of Agriculture Sciences - Year 2017, Vol 9, Issue 6
Abstract
The studied the six varieties DHS-1, CO-2, Kirtibarthi, Singapore, PKM-1 and Kalipatti in CRD design with four repetitions. The analysis of organoleptic evaluation with respect to color, flavor, taste, texture and overall acceptability were carried out periodically during 0, 3 and 6 months of storage. The maximum colour, taste and overall acceptability were found in treatment V6 (Kalipatti) which was equally good with treatment V3 (Kirtibarthi). These sundried slices remained highest in organoleptic evaluation at initial status and remained highest acceptable during the 6 month storage. Looking to the organoleptic quality during storage it was found in decreasing trend during the 0, 3 and 6 month of storage.
Authors and Affiliations
S. S. MINGIRE
Keywords
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