The sweet orange fruit is processed commercially in to various forms mainly juice, frozen concentrates, squash, RTS drinks, nectar, dry mixes, canned segments, juice blends, marmalades and other value added products like pectin and essential oil from peel, natural colors, candied peel, feed yeast etc. In Parbhani district, nucellar Mosambi and rajapimpari are the major cultivars of sweet orange. The nucellar Mosambi, mukhed seedless and raja poyi are the major cultivars of sweet orange cultivated in Maharashtra. In Maharashtra the citrus is grown in district of Ahmednagar, Nasik, Pune. India ranks 3 rd in production of sweet orange with annual production of 4266.9 million tonnes. Brazil is largest producer of sweet orange. The sweet orange contributes 71% of the total citrus production in the world. Among all the citrus fruits produced either for export or local market. Sweet orange Physicochemical characteristics Total plate count Coliforms Sensory quality The sweet orange can be very well utilized for preparation of squash. The sensory quality of sweet orange squash was acceptable till the storage period (60 days) at refrigerated temperature and room temperature. The squash stored (30days) were found no colony for TPC, yeast and mold and coliforms at refrigerated temperature. The yeast and mold colony appeared after storage period (60days) and total plate count (TPC) after storage period (30 days) in squash stored at ambient temperature. The coliforms were found absent in the squashes for the storage period (60 days). The pH, TSS, acidity and ascorbic acid of the squash stored at room and refrigerated temperature were significantly (P < 0.05) decreased. The physicochemical characteristics of sweet orange juice were found pH (3.7), total soluble solids (10☋x), acidity (0.41%), moisture (88.4%), protein (0.6%), fat (0.05%), carbohydrate (10.5%), fiber (0.12%) and ash (0.3%). The physical characteristics of sweet orange fruit were determined. The value added products (squash) was prepared from sweet orange ( Mosambi) fruits. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Received SeptemPublished September 24, 2012Ĭitation: Syed HM, Ghatge PU, Machewad G, Pawar S (2012) Studies on Preparation of Squash from Sweet Orange. Marathwada Krishi Vidyapeeth Parbhani–431 402, India
Syed HM 1, Pravin Udhavrao Ghatge 1 *, Girish Machewad 2 and Sharad Pawar 1ġ Department of Food Chemistry and Nutrition, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani – 431 402, IndiaĢ Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani–431 402, Indiaĭepartment of Food Chemistry and Nutrition Studies on Preparation of Squash from Sweet Orange Research Article
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