Preparation of Wood-Apple Pickle

ABSTRACT Wood apple is a minor fruit crop of India with good nutritional quality for which people have not yet popularized the consumption aspect. There are several value-added products prepared from this fruit, but pickle is among the most favored and time-honored in India. The present study conducted at Department of Horticulture, College of Agriculture, RVSKVV, Gwalior, MP during 2019-20 and 2020-21 attempts to evaluate nutrient profile, chemical properties, and sensory attributes of wood apple (Limonia acidissima L.) pickle and study its Nutra-chemical changes in pickle at different storage periods. The standard methodology has been adopted to prepare wood apple pickle, which has then gone through nutrient and chemical analysis during the storage period to check its self-life and utility. The left fresh wood apple has a protein-rich nutrient property, and its pickle was found to be more nutritious with 3.20 g and 3.43 g crude protein, 1.43 g and 1.53 g crude fiber, 7.03 g and 7.37 g crude fats, 20.33 g and 19.00 g carbohydrates, 1.90 and 1.97 total minerals, 253 mg and 256 mg calcium, and 107 mg and 103 mg phosphorous for 100 g of pickle in the first and second year, respectively. From the sensory evaluation, it was found that color, taste, flavor were affected after 90 days of storage. In fact, better shelf life was retained up to 90 days of storage. Moisture and pH and ascorbic acid were decreased while titratable acidity and total sugars increased during 0, 30, 60, and 90 days of the storage period.A native fruit crop of India which cannot really be called a commercial fruit crop, as it has not been popularized in the direction of consumption. Value addition in the form of processing Really helps increase. Keywords: Woodapple Pulp,Mustard Oil,Red Chili Powder,Turmeric,Salt,Coriander Powder,Jeear Powder,Jaggery Powder,Garlic,Hing,Fennal Seed,Pickle Mix,Vinegar