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 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, 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 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 are known for their crispy texture and knowledge of fruit preserve preparation with slight modifications to get better apple like aroma. 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 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. Therefore, CA11 (water blanching for 9 minutes + 1.0 per cent citric acid dip for 30 minutes) was selected prior to preserve preparation.

Table-4 Sensory evaluation (on 9 point hedonic scale) of wild pear fruits treated with different concentrations of citric acid and time of dip Treatment Colour Texture Overall acceptability CA1 (0.25% for 10 minutes) 7. 00 7.00 7.50 CA2 (0.5% for 10 minutes) 7.00 7.00 7.50 CA3 (1% for 10 minutes) 7.50 7.00 7.50 CA4 (1.5% for 10 minutes) 7.50 7.50 7.50 CA5 (0.25% for 20 minutes) 8.10 7.50 8.00

Fig-1 Flow sheet for preparation of whole wild pear preserve CA6 (0.5% for 20 minutes) 8.15 7.70 8.00 CA7 (1% for 20 minutes) 8.20 8.00 8.10 Chemical and sensory analysis CA8 (1.5% for 20 minutes) 8.30 8.10 8.15 CA9 (0.25% for 30 minutes) 8.50 8.20 8.30 The TSS was determined with the help of hand refractometer and expressed as CA10 (0.5% for 30 minutes) 8.70 8.40 8.40 oBrix (oB), reducing and total sugars were determined as per standard procedures CA11 (1% for 30 minutes) 8.75 8.50 8.55 [10]. The titratable acidity and ascorbic acid were determined as per AOAC CA12 (1.5% for 30 minutes) 8.70 8.40 8.45 CD 0.05 0.16 0.22 0.14 methods [11]. The amount of total phenols in the samples was determined with

International Journal of Agriculture Sciences ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 10, Issue 7, 2018 || Bioinfo Publications || 5670 Dhiman Anju K., Sharma A., Devi L. and Attri S.

Quality attributes of fresh wild pear fruit and processed wild pear preserve: *Major Advisor of Research Guide: Dr Anju K. Dhiman The chemical characteristics of wild pear fruit and prepared wild pear preserve are University: Dr Yashwant Singh Parmar University of Horticulture and Forestry, as shown in [Table-5]. Results indicate that the fruit contains an average value of Nauni, Solan, Himachal Pradesh 12.56oB of TSS, while, in preserve it gets increased upto 72.95oB due to sugar penetration. The total and reducing sugars were found to be 9.21, 53.62 per cent Research project name or number: MSc Thesis: Utilization of wild pear (Pyrus and 4.22, 25.22 per cent in fresh fruit and preserve, respectively. Higher TSS and serotina) for product development sugars in preserve than fresh fruit was due to sugar penetration in fruits during processing. Titratable acidity slightly got increased from value of 1.23 to 1.27% Author Contributions: All author equally contributed after processing which could be due to additional citric acid treatment during processing. The vitamin C (ascorbic acid) and total phenols were recorded to be Author statement: All authors read, reviewed, agree and approved the final 14.49, 149.55 and 10.48, 299.91 mg/100g in fresh wild pear fruit and prepared manuscript whole fruit preserve with peel, respectively. Ascorbic acid in preserve might have decreased due to heat treatment during blanching, while, higher amount of Conflict of Interest: None declared phenols in whole fruit preserve could be due to presence of peel portion. Results in the same table clearly indicate that sensory scores awarded by judges were Ethical approval: This article does not contain any studies with human higher for processed wild pear preserve than fresh fruit. It might be due change in participants or animals performed by any of the authors. organoleptic attributes of fruit after value addition. Similar trend of results were seen by various workers in other fruit preserves after value addition[13, 14]. References [1] Silva G. J., Souza T. M., Barbieri R. L. and de Oliveira A. C. (2014) Table-5 Quality characteristics of fresh wild pear fruit and prepared preserve Advances in Agriculture, 1-8. Chemical characteristics Fresh wild pear Whole wild pear preserve [2] Stephan B. R., Wagner I. and Kleinschmit J. (2003) International Plant Mean ± S.E (with peel) Genetic Resources Institute, Rome, Italy, 6 pp. TSS (oB) 12.56 ± 2.54 72.95 ± 5.10 Total sugars (%) 9.21 ± 0.15 53.62 ± 4.00 [3] Li T. S. C. (2002) Acta Horticulturae, 587, 129-131. Reducing sugars (%) 4.22 ± 0.01 25.22 ± 3.50 [4] Subhadrabandhu S., Prapthuk W. and Thanaruj C. (2002) Acta Titratable acidity as citric 1.23 ± 0.08 1.27 ± 0.08 Horticulturae, 587, 89-96. acid (%) [5] Palombi M. A., Lombardo B. and Saboni E. (2007) Plant Cell Reports, 26, Ascorbic acid (mg/100 g) 14.49 ± 0.08 10.48 ± 0.08 489-496. Total phenols (mg/100 g) 149.55 ± 12.00 299.91± 13.10 [6] Parmar C. and Kaushal M. K. (1982) Kalyani Publisher, (New Delhi, India), Sensory characteristics Fresh wild pear Whole wild pear preserve (On 9 point hedonic scale) (with peel) 78-83. Colour 7.50 8.67 [7] Anonymous (2016) http://www.livestrong.com/article/117518-asian-pear- Texture 7.00 7.97 nutrition/. Taste 7.25 8.87 [8] Ding X., Hai-yan Z., Jianha M.., Zhonghai L., Tao C. and Cui-ping Y. Overall acceptability 7.30 7.93 (2007), Food, 1 (1), 41-48. [9] Gonsalves P.E. (2002) Frutas Que Curam, (1), 131–166. Conclusion [10] Ranganna S. (2009) Handbook of analysis and quality control for fruit and Conventional knowledge of Indian preserve preparation was successfully applied vegetable products, Tata McGraw Hill, New Delhi), 1112. with required modifications for the preparation of good quality Himalayan wild pear [11] A.O.A.C. (2004) Official Methods of Analysis of the Association of Official preserve. Preserves prepared from fruits by water blanchingfor 9 minutes + 1.0 Analytical Chemists (20thEdn.), Association of Official Analytical Chemists, per cent citric acid dip for 30 minutes (with peel) were adjudged superior to rest of Washington, DC, USA. the treatments in term of quality. Further, there is more need of thorough [12] Bray H.G. and Thorpe W.V. (1954) Standard methods of biochemical screening of quality attributes of this fruit and possibility of preparation of other analysis, Kalyani Publishers, New Delhi, 545. value-added products from wild pear by exploring knowledge of Indian recipes. [13] Patel K. K., Gupta R. and Kuchi V. S. (2014) Asian journal of Dairy and Food Research, 33 (1), 67- 70. Application of research: Wild pear fruits are generally not acceptable in the [14] Srivastava S., Neerubala, Verma A., Kumari N. and Singh N. (2014) market in fresh form due to their acidic nature and astringent taste. Hence, by International Journal of Food and Nutritional Sciences, 3 (1), 80-86. developing suitable value-added products, popularization of such underutilized wild fruits can be achieved to utilize their therapeutic value.

Research Category: Food Science and Technology

Abbreviations FSSAI: Food Safety Standard Authority of India @: At the rate oB: Degree brix AOAC: Association of Official Analytical Chemists TSS: Total Soluble Solids S.E: Standard Error

Acknowledgement / Funding: Author thankful to Department of Food Science and Technology, College of Horticulture, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India for co-operation and providing the facilities to carry out this research.

International Journal of Agriculture Sciences ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 10, Issue 7, 2018 || Bioinfo Publications || 5671