Standardization of Recipe of Barbados Cherry Pickle
Arghya Mani
Department of Post-Harvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, India.
Venkata Satish Kuchi *
Department of Horticulture, MS Swaminathan School of Agriculture, Centurion University of Technology and Management, R Sitapur, Gajapati, Odisha, 761211, India.
Surajit Mitra
Department of Post-Harvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, India.
A. K. Banik
Department of Post-Harvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, India.
Ivi Chakraborty
Department of Post-Harvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, India.
Satyabrata Das
Department of Post-Harvest Technology, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, India.
F. K. Bauri
Department of Fruit Science, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, India.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Tropical cherry, barbados cherry, malpighia, pickle, recipe standardization