Vol. 10, Issue 12 (2021)

Author(s):
Shubham Bhagwan Bhand, Saket Mishra, VM Prasad and Vijay Bahadur

Abstract:
The present experiment was carried out during December 2020 to April 2021 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with ten treatments, replicated thrice. The treatments were T₁ (Control), T₂ (NaCl 10%), T₃(NaCl 20%), T₄ (NaCl 30%), T₅ (Ca(OH)₂ 0.5%), T₆ (Ca(OH)₂ 1%), T₇ (Ca(OH)₂ 1.5%), T₈ (CaCl₂ 1%), T₉ (CaCl₂ 1.5%) and T₁₀ (CaCl₂ 2%). Apple ber tutti-frutti was stored for 120 days at ambient temperature. From the present investigation it is found that treatment T₁₀ (CaCl₂ 2%) was found superior in respect of the parameters Total Soluble Solids, Titratable Acidity, Reducing Sugar, Total Sugar, Ascorbic Acid, Score for Colour and Appearance, Flavour and Taste, Texture and Overall Acceptability of Apple ber tutti frutti. In terms of benefit cost ratio the highest net return, Benefit cost Ratio was also found in T₁₀ (CaCl2 2%) and minimum was recorded in treatment T₄ (NaCl 30%) in all the parameters.