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Research Article Pyrus Serotina: a HIMALAYAN WILD PEAR FRUIT UTILIZED for PREPARATION of WHOLE FRUIT PRESERVE

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Research Article Pyrus Serotina: a HIMALAYAN WILD PEAR FRUIT UTILIZED for PREPARATION of WHOLE FRUIT PRESERVE International Journal of Agriculture Sciences ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 10, Issue 7, 2018, pp.-5669-5671. Available online at http://www.bioinfopublication.org/jouarchive.php?opt=&jouid=BPJ0000217 Research Article Pyrus serotina: A HIMALAYAN WILD PEAR FRUIT UTILIZED FOR PREPARATION OF WHOLE FRUIT PRESERVE DHIMAN ANJU K.1, SHARMA A.2*, DEVI L.3 AND ATTRI S.4 1,3,4Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, 173 230, Himachal Pradesh, India 2Amity International Centre for Post-Harvest Technology and Cold Chain Management, Amity University, Noida, 201 303, Uttar Pradesh, India *Corresponding Author: [email protected] Received: March 31, 2018; Revised: April 04, 2018; Accepted: April 05, 2018; Published: April 15, 2018 Abstract- The fruits of wild pear are found in abundance throughout the mid hill Himalayan regions but, no attempt so far has been made to utilize the fruit for processing and developing value added products. The study, therefore, was conducted to develop value added product from wild pear and evaluate their quality. The wild pear with 70.80 per cent moisture content was found to be a good source of vitamin C (14.49 mg/100 g) and total phenols (149.55 mg/100 g). The recipes and methods of preparation of whole fruit preserve (with peel) has been standardized. Preserves prepared from fruits by water blanching for 9 minutes + 1.0 per cent citric acid dip for 30 minutes (with peel) was standardized. The study revealed that wild pear (with peel) can be utilized successfully for preserve preparation with good chemical as well as sensory attributes. Keywords-Wild fruit, Processing, Value addition, Preserve. Citation: Dhiman Anju K., et al., (2018) Pyrus serotina: A Himalayan Wild Pear Fruit Utilized for Preparation of Whole Fruit Preserve. International Journal of Agriculture Sciences, ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 10, Issue 7, pp.-5669-5671. Copyright: Copyright©2018 Dhiman Anju K., et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Introduction Wild pear is a pome fruit belongs to the family Pomaceae and genus Pyrus. It is into value added product like (Indian recipe) and made it as a source of income for an insect pollinated and very rare wild plant species. There are 23 wild species of the rural farmers and women of Himalayan regions. Looking upon the health pear cataloged, native to temperate Asia, Europe and northern mountainous beneficial and edible properties of this fruit, the study was proposed to utilize the regions of Africa [1,2]. Asian wild pears are known for their crispy texture and knowledge of fruit preserve preparation with slight modifications to get better apple like aroma. China is the majorproducer of Asian pears, whereas, its minor quality product of wild pear. growers are Australia, New Zealand and Thailand [3,4]. Wild pear plants are generally used as root stocks because of their hardy nature and adaptability Materials and methods characteristics [5]. Two most important wild species of pear in India are Pyrus pashia Buch and Ham and Pyrus serotina Rehd. Pyrus serotina attain larger size Development and standardization of recipe/method of preparation for whole than Pyrus pashia and is called by names of `Bada-kainth’, `Zarenth’ and Shiara’ wild pear fruit preserve in Himachal Pradesh of the country. The quality of fruits of Pyrus serotina is also Raw material considered better than those of Pyrus pasha [6]. Wild pear fruits attain a quite The matured fruits of wild pear (Pyrus serotina Rehd) were procured from local large size in the end of September month and can be harvested at this fully farmers of nearby areas of Solan, Himachal Pradesh. The other materials like mature stage. The ripe wild pear fruits are golden brown in colour with rust like sugar, acid, jars etc. were also purchased from the local market of Solan. white spots on the outer surface of peel [6]. This fruit has somewhat astringent flavor and rough texture in comparison of cultivated pear but is liked by consumers Preparation of whole wild pear preserve due to its juicy and sweet taste. The wild pear fruit possesses many health The preserve was prepared by using unpeeled whole wild pear fruits. The fruits promoting and nutritional quality attributes. The fruit possesses carbohydrates, were subjected to different pre-treatments prior to pricking and preserve pectin, dietary fiber, protein and minerals like phosphorus, iron, calcium, preparation. magnesium. Himalayan wild pears are also excellent source of folate, vitamin B- complex, thiamine, riboflavin, niacin, vitamin E and vitamin K [7]. Pear fruit Standardization of pre-treatments provides anti-carcinogenic, anti-hypertension and anti-mutagenic activities inside The fruits were pre-treated with different treatments for retaining colour and human body due to presence of potent bio-components like phenols, tannins and texture. The fruits were subjected to water as well as steam blanching for different organic acids etc. [8,9]. Though enough literature is not available on processing time period in order to select the suitable type and time on the basis of peroxidase of Himalayan wild pear but its fruits have been found suitable for value addition. test [Table-1]. Further, different combinations of time of dip and concentrations of The fruit is traditionally consumed more often in fresh form only during the season citric acid [Table-2] were also tried to select the best one for retaining the colour of availability. No attempts so far have been made to utilize this fruit for processing and texture of the fruits on the basis of sensory evaluation. International Journal of Agriculture Sciences ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 10, Issue 7, 2018 || Bioinfo Publications || 5669 Pyrus serotina: A Himalayan Wild Pear Fruit Utilized for Preparation of Whole Fruit Preserve Table-1 Detail of pretreatments for standardization of type and time of blanching the Folin-Ciocalteu reagent using catechol as a standard [12]. The different for whole wild pear fruit for preserve sensory attribute such as colour, taste, texture and overall acceptability scores Water and steam blanching Time Water and steam blanching Time were awarded on 9-point hedonic scale by panel of seven judges. Whenever (minutes) (minutes) required, the results of quality attributes were given as mean ± S.E. 2 7.5 2.5 8.0 3 8.5 Results and Discussion 3.5 9.0 Standardization of pre-treatments for retaining the colour and texture of 4 9.5 whole wild pear fruit (with peel) 4.5 10.0 Blanching 5.0 10.5 The whole wild pear fruits were subjected to different blanching (water and steam) 5.5 11.0 6.0 11.5 type and time. The results were obtained on the basis of negative peroxidase test 6.5 12.0 and are presented in [Table-3]. It can be very clearly seen from the table that the 7.0 12.5 water blanched fruits (with peel) performed the negative peroxidase test at 9 minutes, whereas, the steam blanching performed the test at 12 minutes. The Table-2 Detail of pretreatments for standardization of citric acid concentration and colour and texture (visual and hand feel) of water blanched fruits for 9 minutes time of dip as pretreatment were almost similar to steam blanched for 12 minutes. On the basis of these Treatment Concentration of citric acid and time of dip observations the treatment of water blanching of fruits for 9 minutes was selected CA1 0.25% for 10 minutes prior to preserve preparation. CA2 0.5% for 10 minutes CA3 1% for 10 minutes CA4 1.5% for 10 minutes Table-3 Standardization of blanching type and time for whole wild pear fruit CA5 0.25% for 20 minutes Water blanching Time Peroxidase Steam blanching Peroxidase (minutes) Test Time (minutes) Test CA6 0.5% for 20 minutes 2 +ve 2 +ve CA7 1% for 20 minutes CA8 1.5% for 20 minutes 2.5 +ve 2.5 +ve 3 +ve 3 +ve CA9 0.25% for 30 minutes 3.5 +ve 3.5 +ve CA10 0.5% for 30 minutes 4 +ve 4 +ve CA11 1% for 30 minutes 4.5 +ve 4.5 +ve CA12 1.5% for 30 minutes 5 +ve 5 +ve 5.5 +ve 5.5 +ve Standardization of recipe/method of preparation for whole wild pear 6 +ve 6 +ve preserve: 7.5 +ve 7.5 +ve The mature wild pear fruits were used for the preparation of preserve. The 8 +ve 8 +ve traditional method with required modifications was used to prepare the preserve. 8.5 +ve 8.5 +ve During preparation of preserve, FSSAI specifications were followed. The method 9 -ve 9 +ve 9.5 -ve 9.5 +ve of preparation of preserve and recipe developed and standardized is depicted in 10 -ve 10 +ve the form of flow sheet in [Fig-1]. 10.5 -ve 10.5 +ve 11 -ve 11 +ve 11.5 -ve 11.5 +ve 12 -ve 12 -ve 12.5 -ve 12.5 -ve Citric acid solution dip as pretreatment: After water blanching for 9 minutes, the whole wild pear fruits (with peel) were subjected to different concentrations of citric acid and time of dip to select the best treatment. [Table-4] reflects that on the basis of sensory evaluation all the treatments got scores well above the acceptable limits but the highest score for colour (8.75), texture (8.50) and overall acceptability (8.55) was received by the treatment CA11.
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