Vol. 12, Issue 6 (2023)

Author(s):
Satya Bharati, VM Prasad, Vijay Bahadur and Paramanand Prajapati

Abstract:
The present experiment was carried out during 2020-21 in Post Harvest Lab of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 11 treatments replicated thrice. The treatments were T₁ (Sweet orange 100% + ginger 2%),T₂ (Sweet orange 90% + Guava 10% + ginger 2%),T₃ (Sweet orange 80% + Guava 20% + ginger 2%),T₄ (Sweet orange 70% + Guava 30% + ginger 2%),T₅ (Sweet orange 60% + Guava 40% + ginger 2%),T₆ (Sweet orange 50% + Guava 50% + ginger 2%),T₇ (Sweet orange 40% + Guava 60% + ginger 2%),T₈ (Sweet orange 30% + Guava 70% + ginger 2%),T₉ (Sweet orange 20% + Guava 80% + ginger 2%),T₁₀ (Sweet orange 10% + Guava 90% + ginger %),T₁₁ (Guava 100% + ginger 2%). From the present study, it is concluded that the treatment T₇ (Sweet orange 40% + Guava 60% + Sugar 10% + ginger 2%) could be gainfully utilized for enhancing the value of sweet orange and guava RTS preparation in the terms of TSS, Acidity, pH, Reducing sugar, color and appearance, flavor, taste, texture and overall acceptability. The treatment T₇ was also good in terms of economic return with benefit cost ratio (1:1.80).