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Aim: Barbados cherry is a fruit with magical amount of Vitamin C in it. But the main problem with the fruit is a very low ambient storage life of just 1-2 days. After which the fruit start decaying. Even the loss in nutrients and phytochemicals commence 4-5 hours after harvest. Hence there is a need to preserve the fruit for availing long term benefits of the fruit. Among all processed product, pickling is a very important and stable method of preservation.
Design: Completely Randomized Block Design.
Methodology: Till now recipe standardization of Barbados cherry pickle is not yet documented. In our products prepared with 4 recipee, 2 each with pickling in oil and pickling in water.
Results: The oil picked fruits were having highest amount of vitamin C was retained in Recipe 2 (T2) and Recipe 1 (T1) even after 6 months of storage. Total plate count after 6th month of storage was also low in Recipe 2 (T2) and Recipe 1 (T1). In terms of organoleptic property the best pickle with good flavour, remarkable taste, outstanding texture, brilliant consistency and high overall acceptability was in Recipe 2 (T2) and Recipe 1 (T1).
Conclusion: Hence Recipe 2 (T2) can be successfully used for commercial preparation of Barbados cherry pickle.
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