Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.
Appetizer, Opuntia dillenii Haw, Spiced squash, Storage, Wild prickly pear
Amerine, M.A., Pangborn, R.M. and Roessler, E.B. (1965). Principles of sensory evaluation of food. Academic Press, London pp. 236-268.
Bal, L.M., Ahmad, T., Senapati, A.K. and Pandit, P.S. (2014). Evaluation of quality attributes during storage of guava nectar cv. Lalit from different pulp and TSS ratio. Food Processing and Technology, 5, 349-353. https://doi.org/10.4172/2157-7110.1000329
Castellanos-Santiago, E. and Yahia, E.M. (2008). Identification and quantification of betalains from the fruits of 10 Mexican cactus pear cultivars by high-performance liquid chromatography and electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry, 56, 5758-5764. https://doi.org/10.1021/jf800362t
Chauhan, M., Thakur, N.S., Thakur, A. and Hamid. (2017). Standardization of enzymatic treatments for the extraction of juice from wild prickly pear (Opuntia dillenii Haw.). Indian Journal of Ecology, 44, 715-720.
Cochran, W.R. and Cox, C.M. 1967. Experimental Design, John Wiley and Sons, New York, pp. 171-217.
Deka, B.C., Sethi, V., Suneja, P. and Shrivastava, V.K. (2004). Physico-chemical changes of lime aonla spiced beverage during storage. Journal of Food Science and Technology, 41, 329-332.
Elez-Martinez, P., Soliva-Fortuny, R.C. and Martin-Belloso, O. (2006). Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment. European Food Research and Technology, 222, 3-21. https://doi.org/10.1007/s00217-005-0073-3
El-Mansy, H.A., Sharoba, A.M., Bahlol, H.E.M. and El-Desouky, A.I. (2005). Rheological properties of mango and papaya nectar. Annals of Agriculture Science Moshtohor, 43, 665-686.
Fernandez, M.L., Lin, E.C.K., Trejo, A. and McNamara, D.J. (1992). Prickly pear (Opuntia spp.) pectin reverse low density lipoprotein receptor suppression induced by a hypercholesterolemic diet in guinea pigs. Journal of Nutrition, 22, 2230-2340. https://doi.org/10.1093/jn/122.12.2330
Gould, W.A. (1983). Tomato production, processing and quality evaluation. 2nd ed. Avi Publication Cooporation Inc., West port, CJ.
Hamid and Thakur, N.S. (2017). Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage. Journal of Applied and Natural Sciences, 9, 2235-2241. https://doi.org/10.31018/jans.v9i4.1517
Kathiravan, T., Nadanasabapathi, S. and Kumar, R. (2014). Standardization of process condition in batch thermal pasteurization and its effect on antioxidant, pigment and microbial inactivation of Ready to Drink (RTD) beetroot (Beta vulgaris L.) juice. International Food Research Journal, 21, 1305-1312.
Kathiravan, T., Nadanasabapathi, S. and Kumar, R. (2015). Pigments and antioxidant activity of optimized Ready-to-Drink (RTD) Beetroot (Beta vulgaris L.) passion fruit (Passiflora edulis var. flavicarpa) juice blend. Croatian Journal of Food Science and Technology, 7:9-21.
Khan, M.I. (2016). Stabilization of betalains: a review. Food Chemistry, 197, 1280-1258. https://doi.org/10.1016/j.foodchem.2015.11.043
Mahony, M.O. (1985). Sensory evaluation of food: statistical methods and procedures. Marcel Dekker: New York, pp. 168-169.
Mgaya?Kilima, B., Remberg, S.F., Chove, B.E. and Wicklund, T. (2015). Physico-chemical and antioxidant properties of roselle?mango juice blends: effects of packaging material, storage temperature and time. Food Science and Nutrition, 3, 100-109. https://doi.org/10.1002/fsn3.174
Osuna-Martínez, U., Reyes-Esparza, J. and Rodríguez-Fragoso, L. (2014). Cactus (Opuntia ficus-indica): A review on its antioxidants properties and potential pharmacological use in chronic diseases. Nat Prod Chem Res, 2, 153. https://doi.org/10.4172/2329-6836.1000153
Parmar, C. and Kaushal, M.K. (1982). Opuntia dillenii. In: Wild Fruits. Kalyani publishers, New Delhi. pp. 54-57.
Ranganna, S. (1997). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw Hill, New Delhi. 1112p.
Sharma, R., Barwal, V.S. and Kaushal, B.B.L. (2002). Preparation and evaluation of spiced plum squash. Beverage and Food World, 29, 23-24.
Selvamuthukumaran, M. and Khanum, F. (2013). Development of spiced seabuckthorn [Elaeagnus hamnoides (L.) A. Nelson syn. Hippophae rhamnoides L.] mixed fruit squash. Indian Journal of Traditional Knowledge, 13, 132-141.
Singleton, V.L. and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybedic phosphotungstic acid reagent. American Journal of Enology and Viticulture, 16, 144-158.
Suryawanshi, A.B., Kirad, K.S., Phad, G.N. and Patil, S.B. (2008). Effect of various levels of pasteurization, preservative and their combination on organoleptic evaluation on pomegranate juice stored at room temperature. The Asian Journal of Horticulture, 3:429-432.
Thakur, N.S. and Thakur, A. (2017). Development of squash from box myrtle (Myrica nagi) and its quality evaluation during storage. Journal of Hill Agriculture, 8, 87-92.
Thakur, A., Thakur, N.S. and Joshi, V.K. (2016). Development of appetizer from Box myrtle (Myrica nagi) and its quality evaluation during storage. International Journal of Food and Fermentation Technology, 6, 151-161.
Thakur, N.S., Dhaygude, G.S., Hamid and Kumar, P. (2017). Studies on development and storage quality of appetizer from wild pomegranate (Punica granatum L.) fruits. Indian Journal of Ecology, 6, 697-703.
Thakur, N.S., Chauhan, M. and Thakur, A. (2018a). Development of squash from wild prickly pear (Opuntia dillenii Haw.) fruit and its quality evaluation during storage. International Journal of Current Microbiology and Applied Sciences, 7, 1942-1954. https://doi.org/10.20546/ijcmas.2018.707.229
Thakur, N.S., Thakur, N., Thakur, A., Hamid and Kumar, P. (2018b). Effect of packaging and storage temperature on storage behavior of appetizer (spiced squash) prepared from wild aonla (Phyllanthus emblica L.) fruits. Chemical Science Review and Letters, 7, 310-316.
Thakur, M., Santran, V.K. and Nigam, A. (2012). Floristic composition and biological spectrum of Darlaghat wild life sanctuary Solan Himachal Pradesh, India. New York Science Journal, 5, 1-14.
Zorgui, L., Golli, E.E., Bouaziz, C., Bacha, H. and Hassen, W. (2008). Cactus (Opuntia ficus-indica) cladodes prevent oxidative damage induced by the mycotoxin zearalenone in Balb/C mice. Food and Chemical Toxicology, 46, 1817-1824.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)