The experiment of standardisation of various combinations of liquid squeezed from plant levels was used for blue and red colors mixed together nectar development and evaluated for changes in biochemical, tactile, and quality limits over a six-month depository ending at room hotness. The experiment was conducted in the old age 2013 to 2014 at the Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari. The increasing flow in TSS (17 to 17.51° brix), reducing sugars (4.24 to 7.64 %) and total sugars (16.37 to 16.67 %) inasmuch as decreasing flow in titratable acidity (0.35 to 0.30 %) and ascorbic acid (3.13 to 1.80 mg/100ml) was seen irrespective of situations during depository. Throughout the storage ending, there was a decrease in the tactile parameters of honey in terms of colour (8.34 to 7.78), flavour (8.72 to 8.09), and overall reputation (8.56 to 7.94). There was no sedimentation and no colony (microbial development) noticed during Total Plate Count (TPC) in the blue and red colors mixed together nectar all the while storage ending.
Author(s) Details:
A. H. Bhatt,
Department
of Horticulture, B. A. College of Agriculture, Anand Agricultural University,
Anand 388 110, India.
S.
S. Arbat,
Department
of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari
Agricultural University, Navsari – 396 450, Gujarat, India.
Dev Raj,
Department of Post Harvest Technology, ASPEE College of Horticulture
and Forestry, Navsari Agricultural University, Navsari – 396 450, Gujarat,
India.
H. H. Sitapara,
Department of Horticulture, B. A. College of Agriculture, Anand
Agricultural University, Anand 388 110, India.
N. I. Shah,
Horticulture College, Anand Agricultural University, Anand, India.
Please see the link here: https://stm.bookpi.org/RHAS-V4/article/view/8579
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