is the main apple producing state and produces around 60% of the apples of the country. India lacks efficient post-harvest systems, which lead to the loss of around 30% agricultural and horticultural produce, therefore, conversion to related processed products can be the best option to minimize the losses (Bhardwaj & Pandey, 2011). Apple is considered as 4th important fruit throughout the world (Zarein et al., 2015). Apple (Malus domestica) is consumed throughout the world as it contains vitamins, dietary fiber, and bioactive compounds (phenolic compounds) besides carbohydrates, proteins, and lipids (Sun et al., 2002). Consumption of apple is usually in natural form; however, the service life of apple is limited and decline in quality attributes is rapid during storage (Vieira et al., 2009). Preservation of apples for optimum periods can be achieved by processing apple into different processed products, like jams, jellies, and even sauces (Gould, 2000). Processed products like fruit sauces are considered
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