Effect of pretreatments on physiochemical properties of apple candy during storage

Apple candy were prepared by steeping in 2% salt solution (blanching with erythrosine colour (T1), green colour (T2), with water (T3), with lime orange (T4)) and 2% lime solution (T5-blanching with erythrosine colour, T6 green colour, T7 with water, T8-with lime orange) and then candy was stored for 2 months various physio-chemical properties & shelf life were tested at 0, 20, 40 and 60 days after storage. Statistical analysis and physio-chemical evaluation of the data was carried out and observed the effect during storage. On the basis of investigation it was concluded that better quality candy can be obtain by steeping of the fruit pieces in 2% lime solution and blanching with erythrosine colour T1 followed by syruping. The maximum T.S.S. was found in T7 (78.52) followed by T6 (78.45) after 60 days of storage period. Maximum ascorbic acid was recorded in T7 (5.56 mg/100g) in fresh candy followed by T6 (5.54 mg/100g). Significant loss of ascorbic acid was noted during storage from 0 days (5.56 mg/100g) to 60 days (4.07mg/100g). Maximum acidity was recorded in T4 (0.132%) followed by T3(0.129%). Acidity was found to be reduced from 0.132% to 0.073% during storage period. Maximum reducing sugar in fresh candy was recorded in T7(42.93%) followed by T6(42.54%). It was found to be increased from 42.93% to 55.41% in T7 during storage.