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Watermelon squash was prepared according to the standard method. It was divided into two equal lots and preserved by sodium benzoate (0.1%) and potassium metabisulphite (0,06%). The squash so prepared was filled in glass bottles (capacity 250 ml), sealed and stored at ambient temperature for 240 days. The physico-chemical and organoleptic evaluation showed that watermelon squash preserved with sodium benzoate was more stable and superior in quality as compared to potassium metabisulphite during storage.
INTRODUCTION MATERIALS AND METHODS
Watermelon (Citerullus vulgaris) is an important summer vegetable of Pakistan. Ac-cording to a report from the Directorate of Crop AreaReporting Services (1991), 0.237 in. tonnes of watermelon were produced in the province of Punjab during 1990-91. During the period of excessive production a considerable portion of the crop is wasted due to lack of storage facili-ties, In Pakistan no work has been reported to develop any product from watermelon. Gusina and Tronstinskaya 1974) reported that water-melon juice has cooling effect, possesses diu-retic properties and has high contents of vita-mins K and C and precursor of vitamin A, Hour et al. (1980) made studies to produce good quality concentrate at 651:Brix from watermelon juice and observed slight change in colour of reconstituted concentrate after a rtorage period of 18 months, Uddin and Nanjumdaswamy (1982) found that acceptability of watermelon juice prepared with the addition of sugar and citric acid (TSS 15°Brix and 0.3% acidity) decreased with the passage of storage period at ambient temperature.
Mian Abdul Malik, Abdul Ghafoor, Muhammad Saleem . (1994) Preservation of watermelon squash using sodium benzoatc and potassium mctabisulphitc, , Volume 31, Issue 1.
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