Why process bael fruits? ⇒ The fruit is rich in protein, carbohydrates and minerals and is a source of carotene, thiamine, riboflavin, niacin and vitamin C ⇒ Processing reduces post-harvest losses ⇒ Processing increases the shelf-life of the fruit ⇒ Processing adds value and increases income Bael (Aegle marmelos): Processing and Product Information Packaging and Storage Pack in well- sealed clean glass or plastic jars and store in a cool, dark place for several months. Candy/toffee/preserve Dried fruits Fruit leather Beverage/squash Pickles/chutney Jam/jelly Powder Pulp Potential processed products Packaging and Storage Pack in clean, well sealed glass or plastic jars. Store in a cool, dark place for several months. Packaging and Storage Pack in clean, well-sealed glass or plastic bottles and store in a cool, dark place for several months. How to store bael fruits? ⇒ Fresh fruits: - for 15 days at 30ºC, when har- vested at full maturity (light green) - for only 1 week at 30ºC, when har- vested ripe - for 3 months at 9ºC ⇒ Pulp: - for up to 6 months, when packed in heat-sealed containers How to process bael fruits? 1. Pre-processing into pulp 2. Processing methods Jam Preserve Powder Squash Spread pulp on trays Pulp Dry Pack + seal Break fruits Graded + washed mature green bael fruits Prick with a fork Prepare sugar syrup of 40ºBrix (40% sugar solution) Blanch Pour into jars and seal Dissolve citric acid (5 g/kg) in water and add Pulp Mix Pour into bottles and seal Heat pasteurise in bottles at 80-95ºC Cool in cold water Break fruits Graded + washed bael fruits Scoop out pulp along with seeds and fibres Add water (1:1) Mix Add citric acid (5 g/kg) Heat for 1 min at 80ºC Pass through pulper Place in containers and seal Store Dissolve sodium metabisulphite (1.5 g/kg) in water and add (optional) Add sodium carbonate (2 g/kg) and mix Cut into pieces Dry Grind into powder Sieve Packaging and Storage Pack in heat- sealed 400 gauge polypropylene pouches and store in a dark, cool place for up to one year. Scoop out pulp along with seeds and fibres Cut pulp in 2.5 cm thick slices Wash in water Impregnate with sugar by gradually raising the syrup to 78ºBrix Soak overnight in cold water Pulp Mix 1 kg sugar and 10 g pectin per kg pulp and add Heat mixture while stirring until weight of pulp is reduced to half Continue cooking until total sugar content is 68.5% Cool at room temperature Dissolve citric acid (25 g/kg) in water and add Dissolve potassium metabisulphite (2.5 g/kg) in water and add (optional) Prepare syrup by mixing 1.4 l water and 1.6 kg sugar per kg of pulp Filter and add Pour into jars and seal Discard seeds Fruits for the Future This publication is an output from a research project funded by the United Kingdom Department of International Development for the benefit of developing countries. The views expressed are not necessarily those of DFID [R8399 Forestry Research Programme]. Prepared and published by the International Centre for Underutilised Crops (ICUC), School for Civil Engineering and the Environ- ment, University of Southampton. Southampton, SO17 1BJ, UK. Tel: +44-23-80594229 Fax: +44-23-80677519 Email: [email protected] Website: http://www.civil.soton.ac.uk/icuc © 2004 International Centre for Underutilised Crops, UK References: Department of Agriculture, Peradeniya (1997) Tropical fruits of Sri Lanka. Extension and Communication Centre, Department of Agriculture, Peradeniya, Ministry of Agriculture & Lands, Sri Lanka. ITDG (2000) Processing of wild bael fruit for rural employment and income generation. ITDG Food Chain 27: 15-17. Morton, J. (1987) Bael Fruit. In: Fruits of warm climates. Editor: J.F. Morton, Miami, Florida, USA: 187-190. Rathore, D.S. (2002) Processing and marketing of underutilised fruits in India. In: Fruits for the Future in Asia. Editors: N. Haq and A. Hughes. ICUC, Southampton, UK: 134-152. Roy, S. K. (1998) Bael fruit. In: Tropical and subtropical fruits. Editors: P.E. Shaw, H.T. Chan, Jr. and S. Nagy. AgScience, Inc., Florida, USA: 217-260. Please contact ICUC for further references.