Wild pomegranate is not a cultivated fruit but found in wild form in certain pockets of six districts of Himachal Pradesh viz., Shimla, Sirmour, Solan, Mandi, Kullu and Chamba. The present studies were conducted to develop syrup from wild pomegranate and its quality evaluation during storage. Different combinations of juice (25, 30, 35 and 40 %) and TSS (65 and 70 oB) were tried to standardize proper combination for the development of syrup. Out of 8 different treatment combinations of juice and TSS tried, syrup with 40 per cent juice, 70 oB TSS and 1.80 per cent acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The standardized recipe (T8) of syrup contains higher ascorbic acid content (7.05 ± 0.03 mg/100 ml), anthocyanins (8.19 ± 0.06 mg/100 ml) and higher total phenols (45.82 ± 0.58 mg/100 ml). The syrup prepared by following the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature (4-7 oC) conditions. It could safely be stored for a period of six months under both the ambient and refrigerated storage conditions without much changes in various quality characteristics. However quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

Studies were carried out on physico-chemical and antioxidant properties of wild pomegranate fruits found in hilly slopes of Himachal Pradesh. Among physical parameters, fruit size and weight were found to be highest in Basantpur location. The visual colour of mature fruits from all the locations was found to be yellowish green, whereas, the colour of arils was observed as red in all the locations with slight variations in the intensity. TSS, sugars and anthocyanins content was found higher in Karsog location, whereas acid content and ascorbic acid content were found higher in Darlaghat and Basantpur locations, respectively. The DPPH (2, 2-diphenyl-1-picrylhydrazyl) antioxidant activity, FRAP (Ferric reducing anti-oxidant power) and reducing power were recorded highest in Karsog location whereas metal chelating activity was slightly higher in Basantpur location than Karsog location.

Wild aonla (Phyllanthus emblica L.) is one of the unique fruit which has got great commercial importance because of its high antioxidant and medicinal properties. Among various physical characteristics mean length, diameter and weight of wild aonla fruit were found to be 2.38 ± 1.10 cm, 2.35 ± 1.05 cm and 8.78 ± 0.28 g respectively. The mean juice content was found to be 35.65 ± 1.63 per cent (from whole fruit) and 44.50 ± 1.24 per cent (from edible portion). TSS, reducing and total sugar content of fruits was recorded as 10.50 oB, 5.06 and 6.94 per cent, respectively. The ascorbic acid and total phenol content of fruit was found to be as 598.32 mg/100 g and 15.98 ± 0.86 mg/ g respectively whereas, carotenoids of the same were found as 0.005 mg/100 g. Hydraulic press gave the maximum juice yield of 44.50 per cent and quality of juice obtained by hydraulic press was found to be the best as compared to other methods like manual extraction, food processor and screw type juice extractor.

Papaya fruit was used for the production of best quality powder by using low cost technology. Various treatments were standardized prior to drying of the shreds of papaya and among these treatment T2 i.e. by steam blanching of shreds for 3 minutes and dipping in 0.2 per cent KMS followed by immediate cooling. The pre-treated shreds were then dried in mechanical dehydrator at 55±2 °C and then converted into powder by grinding in mixer cum grinder. The powder prepared by treatment T2 had high β-carotene (4403.58 µg/100g) and ascorbic acid (55.48 mg/100g) content as compared to other pre-treatments. Further the powder was prepared by best selected pre-treatment and stored for six months. With increase in storage period of six months, there was very less degradation in nutritional components such as ascorbic acid (from 55.48 to 46.12 mg/100 g) and β-carotene (from 4400.73 to 3786.33 µg/100 g). After this the instant halwa mix was prepared by using papaya powder and sugar in a ratio of 1:1. It was found to have better nutritional as well as sensory attributes and was most acceptable by the panellist.