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Value addition of wild apricot fruits grown in North–West Himalayan regions-a review

Journal of Food Science and Technology volume 51, pages 2917–2924 (2014)Cite this article

Abstract

Wild apricot (Prunus armeniaca L.) commonly known as chulli is a potential fruit widely distributed in North-West Himalayan regions of the world. The fruits are good source of carbohydrates, vitamins, minerals besides having attractive colour and typical flavour. Unlike table purpose varieties of apricots like New Castle, the fruits of wild apricot are unsuitable for fresh consumption because of its high acid and low sugar content. However, the fruits are traditionally utilized for open sun drying, pulping to prepare different products such as jams, chutney and naturally fermented and distilled liquor. But, scientific literature on processing and value addition of wild apricot is scanty. Preparation of jam with 25 % wild apricot +75 % apple showed maximum score for organoleptic characteristics due to better taste and colour. Osmotic dehydration has been found as a suitable method for drying of wild type acidic apricots. A good quality sauce using wild apricot pulp and tomato pulp in the ratio of 1:1 has been prepared, while chutney of good acceptability prepared from wild apricot pulp (100 %) has also been documented. Preparation of apricot-soy protein enriched products like apricot-soya leather, toffee and fruit bars has been reported, which are reported to meet the protein requirements of adult and children as per the recommendations of ICMR. Besides these processed products, preparation of alcoholic beverages like wine, vermouth and brandy from wild apricot fruits has also been reported by various researchers. Further, after utilization of pulp for preparation of value added products, the stones left over have been successfully utilized for oil extraction which has medicinal and cosmetic value. The traditional method of oil extraction has been reported to be unhygienic and result in low oil yield with poor quality, whereas improved mechanical method of oil extraction has been found to produce good quality oil. The apricot kernel oil and press cake have successfully been utilized for preparation of various value added products such as facial cream, lip balm, essential oil and protein isolate with good quality attributes and consumer acceptability. However, no scientific information on utilization of shells remained after kernel separation is available, but the shells are traditionally utilized for burning purpose during winters by the farmers. Therefore, it seems that every part of wild apricot can be utilized for conversion into value-added products and commercial utilization of this fruit will certainly add value to this underutilized fruit and also increase the economy of farmers.

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Affiliations

  1. Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, 173 230, India

    Rakesh Sharma, Anil Gupta, G. S. Abrol & V. K. Joshi

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  1. Rakesh Sharma
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  2. Anil Gupta
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  3. G. S. Abrol
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  4. V. K. Joshi
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Correspondence to Rakesh Sharma.

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Sharma, R., Gupta, A., Abrol, G.S. et al. Value addition of wild apricot fruits grown in North–West Himalayan regions-a review. J Food Sci Technol 51, 2917–2924 (2014). https://doi.org/10.1007/s13197-012-0766-0

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  • DOI: https://doi.org/10.1007/s13197-012-0766-0

Keywords

  • Wild apricot
  • Chulli
  • Value addition
  • Kernel oil
  • Protein isolate
  • Press cake