Influence of Storage Stability on Quality of Sapota Flakes

Abstract

Sapota, fruits are not only delicious and nutritious but also having good medicinal values. However, it is not possible to enjoy its taste throughout the year because of its seasonal and highly perishable nature. Moreover, in India, these fruits are sold in local market in fresh form. So value addition through product diversification should be the main theme in future. The present investigation was carried to know the effect of storage on quality of sapota flakes as influenced by different storage methods. An On Farm Trial (OFT) carried out on the effect of storage stability on quality of sapota flakes was influenced the end product of sapota flakes. The flakes was prepared from uniformly ripened sapota fruit peeled, sliced and pretreated with citric acid solution. The pretreated sapota slices were dried in sun drying, and then the dried slices were packed in polythene bag and pet jars for storage studies. During storage period chemical composition and organoleptic tests were carried out. Qualitative changes exhibited the increasing trend in TSS, reducing sugar, total sugar and pH with decline in acidity of sapota flakes during the storage period of three months. Similarly in organoleptic qualities, except colour, the acceptability of all sensory parameters like flavour, texture and taste of flakes was declined significantly during storage period of three months. The chemical composition retention and organoleptic scores were high in stored at pet jars when compared to polythene bag during storage period (room temperature).