Standardization of Wood Apple (Limonia acidissima) Pickle

The present investigation was carried out with title “Standardization of wood apple (Limonia acidissima) Pickle” at Post Harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the year 2022. The experiment was conducted in Completely Randomized Design (CRD). Under this experiment, overall 8 treatment was taken T0 (Wood apple (control), T1 (Wood apple + Ginger + Jaggery), T2 (Wood apple + Ginger + White Vinegar), T3 (Wood apple + Ginger + Jamun vinegar), T4 (Wood apple + Ginger + Sugar cane vinegar), T5 (Wood apple + Ginger + green chilly), T6 (Wood apple + Ginger + Honey), T7 (Wood apple + Ginger + Lemon) and 3 replications in physio-chemical analysis & organoleptic properties test and cost of formulation of wood apple pickle. The pickle samples were stored at ambient temperature (28 ± 5 °C) for 60 days. On the basis of results obtained during the present investigation T5 (Wood apple + Ginger + green chilly) was found superior in terms of wood apple pickle on physio-chemical properties and quality for pH and organoleptic test viz. Color and Appearance, texture, taste followed by T2 (Wood apple + Ginger + White Vinegar) that was found to be superior in terms of wood apple picke on physio-chemical properties and quality for T.S.S. and organoleptic test viz. overall acceptability. Score of Colour and Appearance, Aroma, Taste, Texture, Overall acceptability of wood apple picke was found to be better at cold temperature than at room temperature. The maximum Benefit cost ratio (1.36) was found for T5 (Wood apple + Ginger + green chilly).