Studies on recipe and storage behaviour of lemon (Citrus limon Burm) squash CV. Konkan seedless lemon.

摘要

Konkan seedless lemon squash with 5, 10 and 15 per cent juice and 45 and 50°brix T.S.S. was prepared and subjected to physico- chemical analysis at 0, 30, 60 and 90 days of storage. An increasing trend in total soluble solids, total sugar and reducing sugar and decreasing trend in acidity and ascorbic acid was noticed during storage period of 90 days. Squash prepared with 10 per cent juice and 45 and 50°B T.S.S. was found to be best recipe for organoleptic qualities like colour, flavour, taste andoverall acceptability. Based on the sensory qualities, the recipe 10 per cent juice with 45°B TSS could be the best for the preparation of lemon squash CV Konkan seedless lemon. The product squash could be successfully prepared from Konkan seedless lemon fruit and successfully stored at ambient temperature condition with free from microbial growth for the storage period of 3 months.