Indian Journal of Horticulture · 2000 · 24 citations · 0 references
Open access
AgricultureFood ScienceHorticultural SciencesFood PreservationPomologyPostharvest PhysiologyColor PreservationFruit Quality EvaluationPostharvest Physiology Of VegetablesShelf Life PhysiologyStorage PhysiologyVegetable PreservationChemical CharacteristicsFruit Postharvest BiochemistryPreservation Of Vegetable ProductsRoom Temperature StabilityRoom-temperature StorageStorage Effects On FlavorStorage Effects On Fruit QualityStorage-induced Composition Changes
The study on physico-chemical changes in pomegranate squash during storage revealed that it was acceptable organoletically for a period of 3–4 months at room temperature and up to one year at low temperature. The original colour of the squash was maintained as such upto 3 months. Thereafter, it started fading at room temperature. At low temperature, it was as such for one year. The TSS, total sugars and reducing sugars increased with increased period of storage both at room as well as low temperature.