Extraction of Pear (Pyrus Pyrifolia cv. Gola) Fruit Pulp and its Storage Stability

Abstract

A research was carried out to investigate the effect of storage on pulp, extracted from
pear fruit, persevered with potassium metabisulphite (KMS), packed in glass bottles and stored at
low temperature (6±1˚C) for 180 days. Pulp recovery from pear fruit was 54.8 %. Physico-chemical
parameters of fresh pear pulp viz. pH, TSS, titrable acidity, sugar/acid ratio and ascorbic acid were
tended to be 3.93, 12.67°Brix, 0.38 %, 33.51% and 5.25 mg/100g, respectively which were changed
to 3.7, 13.67 °Brix, 0.46 %, 30.2 % and 4.32 mg/100g, respectively. Reduction in pH (3.93 to 3.7)
was significant (p< 0.05). No fungal (yeast and mould) growth was observed during storage of 180
days. It was found that pasteurized pear pulp could be stored for extended period of time without
any major changes in chemical composition and could be used for preparation of Jam in any
season.