Vol. 10, Issue 5 (2021)

Author(s):
Pradeepa T, Dr. Ramachandra Naik K, Dr. N Srinivas, Dr. Mahantesha BN Naika and Dr. SG Praveenakumar

Abstract:
An experiment was conducted during 2019-2020 in the Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi (UHS, Bagalkot), Karnataka, India. The experiment on squash consisted with nine different treatments viz., dragon fruit juice concentration (25, 27.5 and 30%), TSS (40, 42.5 and 45º Brix) and acidity level (1.0%) are kept constant and each treatment was replicated thrice in completely randomized design. The results of dragon fruit squash shows that there was a marginal decreasing trend with respect to parameters like titratable acidity (1.15 to 1.12%), ascorbic acid (4.29 to 3.60 mg/100 ml) and betacyanin (4.16 to 2.46 mg/100 g), whereas, increasing trend observed with respect to TSS (42.50 to 43.32° Brix), total sugars (40.14 to 40.78%) and pH (3.95 to 4.01) during three months of storage.