Strawberry (Fragaria ananassa) fruit is well known for its delicious and unique flavor as well as appeal. It is non-climacteric in nature and harvested at mature ripe stage which leads to its rapid senescence after plucking. Due to its soft texture and high moisture content, the fruit is quite amenable to microbiological spoilage. Current technology developed by BARC deals with the process development of a shelf stable strawberry fruit pulp based product (candy roll) where product's extended availability as well as safety can assured till 5 months. The developed product is amenable to storage at ambient temperature (25±2°C). The product quality attributes such as microbial load, sensory appeal, flavor components, physical properties, as well as biochemical and functional attributes (viz. antioxidant capacity and antimutagenic potential) were well retained during storage.
Bhabha Atomic Research Centre (BARC)
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