Evaluation of Physico-chemical and Organoleptic Properties of Value Added Lotus Stem Pickle

Lotus stem or kamal kakdi, is (most of the times wrongly called as lotus root) very popular vegetable in India and several other Asian countries including China and Japan. Pickles are one of the oldest and famous and easy method to preserve store any vegetables or fruits for long time use. The current experiment was carried out to prepare the lotus stem pickle value added with carrot and green chilli using different vinegar like apple vinegar, jamun vinegar, sugarcane vinegar with the objective to assess the physico-chemical and organoleptic properties of the pickle. The experiment was conducted in Completely Randomized Design (CRD), with nine treatments and three replications. Based on the statistical analysis, it was observed that treatment T8 (Lotus stem + Green chili + Carrot + Sugarcane vinegar) was found best in terms of physico-chemical properties viz. pH, acidity (%), total soluble solids (oBrix), vitamin C (mg/100g), total sugar (%). Based on the statistical analysis, it was observed that treatment T6 (Lotus stem + Green chili + Carrot + Apple vinegar) was found best in terms organoleptic properties viz. colour, taste, flavour, texture and overall acceptability. By promoting the production and consumption of lotus stem pickle, we contribute to minimizing agricultural losses, fostering awareness about this nutritious vegetable and enriching culinary experiences.