Tag Archives: Fruit

Rose Apple Fruit: It Prospects For Juice and Wine Production (Published)

The following nutritional values of rose apple juice were determined such as moisture content, protein content, crude fibre, fat content, ash content, total soluble solid, titrable Acidity, vitamin C and pH. The juice has a moisture content of 95.50% which indicated that the fruit is very juicy makes it suitable for juice and production. The ash content of rose apple is 0.144% which indicates the presence of mineral component in the Rose apple which is essential for body use. The protein content of rose apple is 0.132% which indicate that the rose apple contain some level of protein in it. The fibre content is given to be 0.002% which indicates that the rose apple contains low fibre level. The fat content of the rose apple is 0.66% which indicates that the rose apple contains high level of fat. The total soluble solid of rose apple is 4.10% which is low compared to that of pineapple that is 13.3%. The Vitamin C content in rose apple is given to be 19.986mg/100g; it shows that rose apple has appreciable level of vitamin C. The pH value of rose apple is given to be 4.46 which showed that it contains some level of acid. The titretable acidity (TA) of rose apple is determined to be 0.315g/100ml.  From these results, it shows that rose apple is a good source of all nutritional components and has potentials as a good raw material for both fruit juice and wine production.

Keywords: Fruit, Juice, Prospects, Rose Apple, Wine


The Influence of calcium sources and concentration on the storage performance of strawberry fruit was determined by harvesting the fruits at red stage and treatment with calcium nitrate, calcium gluconate and calcium chloride at 0% (distilled water), 0.5, 1.0 and 1.5% calcium solutions by dipping for 30 seconds. The calcium sources, concentration and the interaction of calcium sources and concentration significantly affected the storage performance of strawberry fruit. While all the three sources and concentrations were effective in decreasing the storage associated changes i.e. weight loss, decline in marketable fruits, loss of organoleptic quality, increase in TSS, decline in reducing sugars, total sugars and acidity and increase in Sugar/ Acid ratio in strawberry fruit, thus extended the shelf life, Calcium gluconate and calcium concentration of 1.5% was more effective. Treatment of strawberry fruit with 1.5% calcium from Calcium gluconate source resulted in the highest number of marketable fruit (100%), extended shelf life (10 days) total soluble solid (7.80%) with the minimum weight loss (5.45%). Ascorbic acid content was the highest (35.35 mg/100 g) in fruits treated with the calcium nitrate at 1.0% calcium concentration but was at par with Calcium gluconate. It can be concluded that calcium gluconate at 1.5% concentration is an effective calcium treatment to retain the quality and extend the shelf life of strawberry fruit.

Keywords: Calcium, Concentrations, Fruit, Perishable, Quality, Salts, Sources, Storage, Strawberry