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Fermentative Processing of Kinnow Juice and Extraction of Limonin from Kinnow Waste

Author

Listed:
  • Kusum Dua
  • Gurvinder Singh Kocher

    (Department of Microbiology, Punjab Agricultural University, India)

Abstract

Kinnow, a hybrid of Citrus nobilis and Citrus delicosa, is presently the primary citrus crop of Punjab with annual production of 1.1 million tonnes from an area of 48000 hectare (Punjab Horticulture Mission 2015-16). The fruits are juicy and the fresh juice extracted from the fruit harvested at appropriate stage of maturity, has refreshing flavour, characteristic pleasing aroma and thirst quenching properties. Kinnow fruit is also marked with the problem of short post-harvest shelf life which can be extended to a maximum period of up to 45 days under refrigerated storage conditions [1].

Suggested Citation

  • Kusum Dua & Gurvinder Singh Kocher, 2017. "Fermentative Processing of Kinnow Juice and Extraction of Limonin from Kinnow Waste," Current Trends in Biomedical Engineering & Biosciences, Juniper Publishers Inc., vol. 4(3), pages 30-32, May.
    • Handle: RePEc:adp:jctbeb:v:4:y:2017:i:3:p:30-32
    DOI: 10.19080/CTBEB.2017.04.555637
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