Development of wood apple pickle

Abstract

Wood apple is an indigenous fruit grown in South East Asian countries with excellent medicinal values. This fruit is under utilised because of many reasons such as seasonality and lack of awareness. The present study is oriented towards development of a pickle with wood apple and its organoleptic evaluation during and after storage of three months. Microbiological analysis was also done to assess shelf life. Findings revealed that the product has not changed in sensory properties and no visible signs of colonies were noticed. It calls for development of several such products for complete utilisation.