ROLE OF pH IN THE CANNING OF MANGOES: EFFECT OF ADDING ACID OR OTHER FRUITS TO THE CANNED PRODUCT

Siddappa, G. S.; Bhatia, B. S.

doi:10.1111/j.1365-2621.1956.tb16907.x

Cited by 2 publications

(1 citation statement)

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“…Pomegranate juice is concentrated and mixture is heated on slow fire for long period, and the resultant product is known as Anar Rub, which has fairly good keeping quality. The finished product has a thick consistency and TSS content is about 70-75 per cent which can be stored for 1 year and is utilized as jam [95]. Maestre et al [94] reported that during the processing treatment 25 per cent of the pigments are destroyed in the jams and preserves made from the frozen Mollar pomegranate juice by adding pectins, saccharose and citric acid.…”

Section: Pomegranate Jam and Preservesmentioning

confidence: 99%

Post-Harvest Management and Value Addition in Pomegranate

Dhumal¹,

Pawar²,

Patil³

2022

Pomegranate

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Pomegranate due to its high nutritive and therapeutic value, high antioxidant capacity, and bioactive compounds is known as superfruit. However, its consumption is scarce due to difficulties in peeling and extraction of arils, hand staining and irritation during extraction due to phenolic metabolites in fruits. Improved varieties have excellent flavour with crisp-juicy-dark red, gem-like arils, indicating potentiality for export and value-added products with the extended shelf life. Advances in post-harvest technology had played a vital role in product diversification by keeping original nutritional value. Extensive research has been carried out in the development of various pomegranate-derived products such as minimally processed arils, frozen seeds, RTS juice, concentrates. These processed products are highly acceptable because of their dessert qualities and palatability. Consumers readily pick well-matured big size fruits with attractive colour but low-grade pomegranate is kept out of market. Additional innovative tools like modified atmosphere packaging offer for the optimal use of such lower-grade fruits. Consumers prefer minimally processed pomegranate arils and frozen arils packed in punnets over whole fruit. Juices can be used in beverages and for various treatment purposes. This new sector of pomegranate processing will allow the use of non-commercial pomegranate fruits and improve pomegranate utilization for human health.

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Section: Pomegranate Jam and Preservesmentioning

confidence: 99%