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

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.