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: icuc@soton.ac.uk 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.

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