Vol. 11, Issue 11 (2022)

Author(s):
K Venkata Laxmi, K Vanajalatha, A Girwani, M Sreedhar, K Aparna and D Srinivasa Chary

Abstract:
The research experiment was carried out to evaluate changes in nutritional quality, microbial safety and organoleptic scores of karonda squash during storage for six months. No significant change is recoded in pH whereas significant increase in TSS was recorded from third month of storage to six months. Titrable acidity, total and reducing sugars showed increasing trend during storage. There was no bacterial and mould growth during storage for six months. The organoleptic scores remained in acceptable range "Like moderately" at the end of storage period. The nutritional value, microbial safety and overall acceptability revealed the possibility of incorporating karonda fruits for preparation of squash.