Author(s): Anuradha Dutta, Chetna Jantwal and Shweta Suri

Abstract:
The present study was undertaken with the objective to evaluate the shelf life and sensory qualities of different preserved products for checking their feasibility for small scale industries. Preserved products viz., Fruit jam, jelly, Fruit cheese, marmalade, Fruit preserve, sauces, pickles, candy, squash, Fruit nectar, Lime cordial, Fruit RTS, Meat pickle and Mushroom soup powder were prepared. The products were further analyzed for their sensory and storage qualities. The preserved products like papaya tutti-fruity, meat pickle and red chilli pickle showed highest overall acceptability on organoleptic evaluation. These three most acceptable preserved products scored 5 out of 5 organoleptic evaluation followed by papaya RTS (4.94) and papaya pine apple RTS (4.94). Jackfruit jelly and mushroom soup powder had the lowest sensory scores of (2.4) and (2.85) respectively. The Shelf life evaluation showed that there was no spoilage in steeped vegetables, papaya preserve, amla preserve, papaya RTS, orange squash, Papaya squash, Papaya pickle, Papaya tutti fruity and Canned pineapple on the 30th day of storage. Papaya is one produce that has emerged as the most suitable for post-harvest preservation