Ecology, Environment and Conservation Paper

STUDIES ON EFFECT OF GRADING ON THE QUALITY AND SHELF LIFE OF KOKUM (GARCINIA INDICA CHOISY) FRUITS

G.P. Raorane, A.G. Desai, N.A. Nalage, S.S. Bhosale and S.D. Karnewar

Abstract

The B grade kokum fruits (weighing between 20 to 30 g) contributed for the maximum percentage of the fruits, both by number (80.23%) and the weight (66.49%).The kokum fruits belonging to A grade (above 30 g) recorded the maximum and the smaller size C grade fruits, on the other hand recorded the minimum physical parameters of fruits. The PLW was found to increase during storage of kokum fruits, study. The fruits of differed the grades exhibited 3.7 to 5.4 days shelf life. The fruits belonging to C grade exhibited fastest rate of PLW, followed by B and A grade fruits at ambient temperature storage. The minimum spoilage was noticed in A grade fruits (2.66%) at the end of storage period. The chemical constituents of kokum fruits of all the grades were near about the same. The B grade fruits contained more T.S.S. (14.78oB), total sugar (11.11%), acidity (3.58%), ascorbic acid (10.02 mg/100 gm) and tannin (0.62%).