Author(s):

SL Pal, Devi Singh and PK Attri

Abstract: The present research “Evaluation of physico-chemical properties of different types of pickles of wood apple (Limonia acidissima).” was conducted 20^th December 2013. to 20^th April 2014 for 90 Days processing lab, Department of Horticulture; SHUATS Allahabad. The experiment was laid out in Complete Randomized Design (C.R.D) method with nine treatments and three replications in preparation of Wood apple pickles for quality evaluation and improvement. They are namely Wood apple pickles treatment Wood apple plain, Wood apple with Carrot + turnip, Wood apple with Aghar + green chili, Wood apple with Jamun vinegar, Wood apple with Green chili + methi, Wood apple with Lemon, Wood apple with Sugar, Wood apple with Ginger, Wood apple with Acetic acid + methi andon the basis of evaluation treatment with Wood apple with Sugar, was found superior for Wood apple preparation in term of (T. S. S. 43.977⁰ Brix), pH n(4.526), Acidity (0.4375), Moisture (16.426), color and appearance (8.625) texture (8.79) flavor and taste (8.575), and over all acceptability (8.225) for preparation of Wood apple pickles in processing laboratory.

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