Vol. 8 (6) : November-December 2017 issue
Green Farming Vol. 8 (6) : 1410-1413 ; November-December, 2017
Development of watermelon (Citrullus lanatus) nectar blended with seedless lemon (Citrus limon) juice
SAVITA A. KARCHE1*, PRADIP P. RELEKAR2 and KESHAV H. PUJARI3
Post Graduate Institute of Post-Harvest Management, At – Killa, Post – Dhatav, Post Roha - 402 116, Dist. Raigad (Maharashtra)
Designation : 1Res. Scholar *(savitakarche@gmail.com), 2Professor, 3Associate Dean
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-4530
Total Pages : 4
Received : 03 December 2015
Revised accepted : 24 November 2017
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Citation :
SAVITA A. KARCHE, PRADIP P. RELEKAR and KESHAV H. PUJARI. 2017. Development of watermelon (Citrullus lanatus) nectar blended with seedless lemon (Citrus limon) juice. Green Farming Vol. 8 (6) : 1410-1413 ; November-December, 2017.
ABSTRACT
The research was conducted to develop watermelon nectar blended with seedless lemon juice. The experiment was laid out according to Factorial Completely Randomized Design with 5 treatments and 4 replications. It was observed that the titratable acidity and ascorbic acid content of the watermelon nectar decreased with increase in the T.S.S., reducing sugars and total sugars during storage period of 3 months. Considering the optimum acidity level and the sensory evaluation of the product, the good quality watermelon nectar could be prepared by blending watermelon juice with 4 per cent seedless lemon juice and maintaining 20 per cent juice level and 15°Brix TSS in the product.
Key words :
Acidity, Blending, Nectar, Watermelon, Seedless lemon.
