1. Improve and Standardize the quality of preserved Palmyrah fruit pulp

2. Introduction
Pulp is yellow in colour due to the presences of carotene,
good source of vitamin C and vitamin A (Mitra et al., 1940),
contains appreciable amount of pectin (Janz et al., 1992)
believed that pulp relives dermatitis (Morton, 1988)

3. Palmyrah fruit is mostly used as fresh fruit for pinattu and oil cakes, cordials, etc.
but due to its perishable nature it cannot be stored for long time.
During peak harvest season (Aug- Oct)
large quantities of fruits wasted due to limited storage life
In order to make the PFP available during
the off season these have to be preserved

4. Problems
Palmyrah Development Board Katpakam sales centers have bottled Palmyrah fruit pulp to prepare fruit base edible products.
Even though during storage period colour of the bottled pulp turn into yellowish brown.
Sedimentation of pulp
separation of water

5. Required Equipment Analytical balance pH meter Refracto meter
Water bath

6. Research methodology 1. Fruit selection
free from pest attack (Animal, insect)
fully ripen but not break

7. 2. Cleaning of fruit Wash with potable water Separation of tepal
Weight measurement
Wash with potable water
Removal of skin
Removal of hard skin
Wash with hot water

8. maceration Filtration 3. Extraction of fruit pulp
Separation of seeds
Addition of hot water (1:100ml)
Filtration
Measurement of Pulp

9. 4. pH adjustment
Citric acid 0.5%

10. 5. Grinding
Ground pulp
With out ground
5 min Low speed

11. 6. Heating
Heating at 90OC/20sec

12. 7. Addition of preservatives
Cooling for addition of preservatives (80 to 75oC)
Addition of preservatives (A, B, C)

13. 8. Bottle washing and sterilization
Sterilization of bottles
at 100oC for 30min
Water - Clean
free from E.coli
Fully immerse
Time start after temperature reached

14. Heat treated pulp pouring into sterilized bottled Capping
9. Bottling and capping
Heat treated pulp pouring into sterilized bottled
Capping

15. 10. Pasteurization and Cooling to R.T
Pasteurization of bottled pulp
at 80oC for
30 min
Water level should be above the pulp level and below the cap
Water bath should be covered

16. 11. Labeling and storage SLS 467: xxxx Name of the product
Name and address of the manufacturer and distributors
Brand name
Batch No
Date of durability
Net volume
A complete list of ingredients
Directions for the reconstitution

17. Parameters of analysis report SLS 730 1985
1.1 Appearance:
1.2 Flavour and odour:
1.3 Colouring matter: No
Characteristic
Requirement
1.4
Total soluble solids content percent by mass
65 max
1.5
Sugar content (as sucrose) percent by mass
5 min
1.6
Sulphur dioxide content mg/kg
70 max
1.7
Benzoic acid content mg/kg
120 max
1.8
Acidity (as anhydrous citric acid ) percent by mass
1.0
1.9
Total preservatives content percent by the maximum permitted limit
100 max
1.10 Pakaging:

18. Evaluation of pulp 1. Chemical evaluation – TSS, Acidity and pH pH

19. 2. Microbiological evaluation
TPC colonies

20. 3. Sensory evaluation
Colour A< C <B
Taste A < C <B

21. Conclusion It was concluded that the chemical storage of PFP caused
an increase in acidity and brix and
also inhibit the microflora.
For the period of 6th months of storage

22. Benefits
Quality assurance of Palmyrah PFP(local - SLS,GMP, International standards –ISO)
Increase the marketability of the PFP
Increase the earning of PFP from domestic and external sales.

23. Summary for processing of Bottled pulp.
Citric acid
Fruit selection
Mixing and pH adjustment
Glass bottles
Washing and
Petal removal
Washing
Heating at 90OC/20sec
Preservatives
Warm washing and Peeling
Sterilization 100OC/30min)
Cooling to (70-80OC)
Boiled water
Pulping and
Removal of fiber
Bottling

24. Bottling
Pasteurization (80OC/30min)
Cooling (to R.T)
Analysis of parameters
Marketing
Labeling
Storage

25. 1. Presentation Dissemination of the research
This research work has been presented to PDCS members.
2. Microbial, Physicochemicaland Sensory Evaluation of Preserved Palmyrah Fruit Pulp
Robika Kailayalingam, Subajini Mahilrajan, SriThayalan SriVijeindran and Ponnuchamy Navaratnam,.
IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS), (Jun. 2016) Volume 9, Issue 6 Ver. I, PP

26. Thank you