Vol. 11, Special Issue 8 (2022)

Author(s):
Deepa K and Karetha KM

Abstract:
The present investigation was carried out at PHT Laboratory, Department of Fruit Science, College of Horticulture, Junagadh Agricultural University, Junagadh. The experiment was conducted in Completely Randomized Design (factorial) with twenty-two treatment combinations and three replications. The blending proportions of dragon fruit juice and lime fruit juice were 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100 and stored at ambient condition and refrigerated condition. Efforts were made to find out its effect on bio-chemical composition. It was observed that, there was a gradual increase in TSS, total sugars, acidity and while, contradictory decrease in ascorbic acid and pH. Based on the results, the treatment 70:30 (Dragon fruit juice: lime juice) was found more acceptable along with 0:100(Dragon fruit juice: lime juice) in case of observative parameters.