Standardizaiton of Maturity Indices, Processing and Storage of Bael (Aegle Marmelos Correa) Fruit

Abstract

The present study entitled "Standardization of maturity indices, processing and storage of bael (Aegle marme/os Correa.) Fruit," was conducted during 2007.08 and 2008-o9 at Horticultural Research Centre and department of horticulture of the University With a view to study the flowering, fruiting and ripening behaviours of bael cullivars under western U.P. conditions and also to identify suitable cultivar for processing and storage of processed bael products. During the two years period of Investigation, different attributes of flowering, fruiting, maturity and ripening behaviours of five bael cullivars. namely, 'Pant Shivani', 'Pant Apama·. ·Pant Manohar'. 'Pant Sujata' and 'Pant Urvashi' were studied The physico-biochemiCal quality of bael fruits and organoleptic quality of beverages (A T.S. and squash} and candy prepared from bael culhvars were also evaluated during storage. Based on the results obtained from the present study it may be concluded that, 1n all. the cultivar 'Pant Shiv ani' was considered best on the basis of flowering, fru11ing, ripening and physico-biochemical and organoleptic quality of processed product prepared from the cultivar Of vanous concentrations of ethephon applied, 1500 ppm ethephon treatment was found to be most effective in enhancing the fruit npen•ng {19·20 days) as compared to control treatment (27·31 days). It 1s recommended that the folloWing 1ndices should be taken as the basic cnetaria for 1udg1ng the fruit maturity of bael cult1var 'Pant Shivanl' under western U. P. cond1tions. Indices for maturity Days from flowering to harvesting u. Fruit skin colour Ill. Fru1t weight IV. Moisture v. T.SS VI. Ac1d1ty VII. V1tamin 'C' VIII Carotene IX Phenolics .• • • • • 253·257 days. light yellowish to various shade of yellow 2.03- 2.05 kg. 62.0Q- 62 80 per cent : 36.00·36 10 (0brix). : 0.70.().71 percent : 19.94·20.08 m!f100gm pulp 94.60-97 00 I.U/100gm pulp. 24.70· 24.60 per cent x Sugar 19.46·19.62 per cent Organoleptically, the RT.S., squash and candy prepared from 'Pant Shivan~, have been found to have max1mum over all acceptabilrty score followed by Pant Sujata. Hence, the cullivar Pant Shivanl may be used lor prepanng the quality beverages and candy.