Vol. 11, Special Issue 10 (2022)

Author(s):
Vinod Yadav, VM Prasad, Devi Singh and Yash Kr. Singh

Abstract:
The present investigation was carried out at the laboratory, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the session 2021-22 with a view to determine the effect of storage period of squash for its proximate analysis and organoleptic quality after 30 days of storage. Under this experiment, overall 11 treatment was taken T₁ (Watermelon pulp 90% + Sugar beet pulp 10%+ 0.2% Citric acid + Sugar (200 g)), T₂ (Watermelon pulp 80% + Sugar beet pulp 20%+ 0.2% Citric acid + Sugar (200 g))_, T₃ (Watermelon pulp 70% + Sugar beet pulp 30%+ 0.2% Citric acid + Sugar (200 g)), T₄ (Watermelon pulp 60% + Sugar beet pulp 40%+ 0.2% Citric acid + Sugar (200 g)), T₅ (Watermelon pulp 50% + Sugar beet pulp 50%+ 0.2% Citric acid + Sugar (200 g)), T₆ (Watermelon pulp 40% + Sugar beet pulp 60%+ 0.2% Citric acid + Sugar (200 g)), T₇ (Watermelon pulp 30% + Sugar beet pulp 70%+ 0.2% Citric acid + Sugar (200 g)), T₈ (Watermelon pulp 20% + Sugar beet pulp 80%+ 0.2% Citric acid + Sugar (200 g)), T₉ (Watermelon pulp 10% + Sugar beet pulp 90%+ 0.2% Citric acid + Sugar (200 g)),T₁₀ (Watermelon pulp 100%+ 0.2% Citric acid + Sugar (200 g)), T₁₁ (Sugar beet pulp 100%+ 0.2% Citric acid + Sugar (200 g)). On the basis of present investigation it was concluded that the Treatment T₅ (Watermelon Pulp 50% + Sugar beet pulp 50%+ 0.2% Citric acid + Sugar (200 g)) was found to be the best in terms of TSS, color and appearance, overall acceptability and shelf life.