Physico-chemical Evaluation of the Squash prepared from different Varieties of Peach

Author: Navin Singh, Karimullah, Sampurna Nand Singh and Shreshtha Chandra

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Abstract

An investigation was conducted in 2020-21 to evaluate the physio-chemical characteristics of the postharvest product i.e., squash of three cultivars of freshly harvested mature fruits of peach cvs. Florda Prince, Early Grande and Shan-e-Punjab. It was found that maximum TSS (47.27), titratable acidity (1.52) and ascorbic acid (13.71) was obtained by combination of 35% Pulp and 45% sugar concentrations in Shan-e-Punjab cultivar followed by Early Grande while lowest TSS occurred with 25% pulp + 40% sugar level in most of the combinations. The maximum reducing sugar (4.77) and total sugar (20.69) was obtained by combination of 35% Pulp and 45% sugar concentrations in Florda Prince cultivar followed by Early Grande cultivar while it was found minimum in Shan-e-Punjab cultivar with the combination of 25% Pulp and 40% sugar. It has very challenges to identifying the good variety of peach for the preparation of better squash. According to the study, the low chill peach cultivars Shan-e-Punjab and Florda Prince may be suggested for the creation of squash with a formulation of 35% pulp, 40% sugar, and 1% acid in order to satisfy customer taste and preferences.

Keywords

Postharvest, Physio-chemical, Squash Florda Prince, Early Grande, Shan-e-Punjab

Conclusion

Evaluation of promising low chill peach cultivars for making of beverages could make growing of peaches viable in the low altitude areas. From the study, it may be concluded that peach cultivar Shan-e-Punjab and Florda Prince may be recommended for the preparation of squash having formulation of 35 per cent pulp, 40 per cent sugar and 1.0 per cent acid among the low chill cultivars of peach to satisfy consumer taste and preferences. The processing is simple and biochemical analysis indicates that peach is a good source of protein, minerals and energy. The nutritional value of peach squash is quite fulfilling according to health point of view.

References

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How to cite this article

Navin Singh, Karimullah, Sampurna Nand Singh and Shreshtha Chandra (2023). Physico-chemical Evaluation of the Squash prepared from different Varieties of Peach. Biological Forum – An International Journal, 15(1): 28-35.