Quality assessment of fresh and processed farm-grown stone fruits: Physiochemical and sensory aspects

AbstractThis study explored the potential for value addition of fruits grown at KVK Ganderbal (1.0 ha), focusing on the processing and preservation of Santa Rosa plums and Golden Amber apricots. Optimal dehydration conditions were determined for both fruits (55±2°C to 18- 20% moisture for plums; 60±2°C to 10-12% for apricots). Acceptable jam was produced from apricots and black plum pulp separately with specific additions of sugar, pectin, and citric acid, achieving a final Brix of 65-68°. Furthermore, a method for pickling Lemon plums in oil with vinegar (125ml/kg fruit) and spices was established. The physico-chemical and sensory stability of the dehydrated fruits, jams, and pickles were monitored over a 90-day storage period at room temperature in air-tight containers.