Effect of CaCl2 and Citric acid on Physio-chemical Changes and Storage at Ambient Temperature of Cherry (Prunus avium) Candy

Prachi *

Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, India.

Annjoe Joseph

Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, India.

*Author to whom correspondence should be addressed.


Abstract

Candy processing is essential to create a wide variety of delicious and appealing treats, ensuring quality control, flavor consistency, and efficient production for consumer enjoyment. The present experiment was carried out during 2022-23 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 8 treatment replicated thrice. The treatments were T0 (Control), T1 (Application of CaCl2 @1% +70 ºBrix sugar), T2(Application of CaCl2 @1.5% + 70 ºBrix sugar), T3 (Application of CaCl2 @ 2%+ 70 ºBrix sugar), T4 (Application of Erythrosine @0.05%+ 70 ºBrix sugar), T5 (Application of Citric Acid @ 1%+ 70 ºBrix sugar), T6 (Application of Citric Acid @ 1.5%+ 70 ºBrix sugar), T7 (Application of Citric Acid @ 2% + 70 ºBrix sugar). On the basis of our experimental finding it was found that the treatment T2 (Application of CaCl2 @1.5 mg/100 g + 70 ºBrix sugar) was found to be best in the terms of TSS, Total sugar, Reducing sugar, Moisture content, Ascorbic acid, pH, Acidity %, Taste, Color and appearance, aroma, texture, overall acceptability and benefit cost ratio.

Keywords: Benefit cost ratio, candy, cherry, quality parameters, organoleptic parameters


How to Cite

Prachi, and Annjoe Joseph. 2023. “Effect of CaCl2 and Citric Acid on Physio-Chemical Changes and Storage at Ambient Temperature of Cherry (Prunus Avium) Candy”. International Journal of Plant & Soil Science 35 (18):1242-49. https://doi.org/10.9734/ijpss/2023/v35i183390.