Pyrus serotina: A HIMALAYAN WILD PEAR FRUIT UTILIZED FOR PREPARATION OF WHOLE FRUIT PRESERVE

ANJU K. DHIMAN¹, A. SHARMA²*, L. DEVI³, S. ATTRI^4
1Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230, Himachal Pradesh, India
²Amity International Centre for Post-Harvest Technology and Cold Chain Management, Amity University, Noida, 201 303, Uttar Pradesh, India
³Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230, Himachal Pradesh, India
⁴Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230, Himachal Pradesh, India
* Corresponding Author : anshufst1989@gmail.com

Received : 31-03-2018     Accepted : 05-04-2018     Published : 15-04-2018
Volume : 10     Issue : 7       Pages : 5669 - 5671
Int J Agr Sci 10.7 (2018):5669-5671

Keywords : Wild fruit, Processing, Value addition, Preserve
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Department of Food Science and Technology, College of Horticulture, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India for co-operation and providing the facilities to carry out this research.
Author Contribution : All author equally contributed

The fruits of wild pear are found in abundance throughout the mid hill Himalayan regions but, no attempt so far has been made to utilize the fruit for processing and developing value added products. The study, therefore, was conducted to develop value added product from wild pear and evaluate their quality. The wild pear with 70.80 per cent moisture content was found to be a good source of vitamin C (14.49 mg/100 g) and total phenols (149.55 mg/100 g). The recipes and methods of preparation of whole fruit preserve (with peel) has been standardized. Preserves prepared from fruits by water blanching for 9 minutes + 1.0 per cent citric acid dip for 30 minutes (with peel) was standardized. The study revealed that wild pear (with peel) can be utilized successfully for preserve preparation with good chemical as well as sensory attributes.

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