Development of Tomato and Pumpkin Blended Puree for Value Addition and Shelf Life with Different Levels of Preservatives

Smriti Mishra *

Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj, U.P-211007, India.

Yash Kumar Singh

Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj, U.P-211007, India.

V. M. Prasad

Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj, U.P-211007, India.

Pragya Shrivastava

Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj, U.P-211007, India.

Gaurav Singh Vishen

Department of Horticulture, Naini Agricultural Institute, SHUATS, Prayagraj, U.P-211007, India.

*Author to whom correspondence should be addressed.


Abstract

The lab experiment was conducted in the year 2021-2022 at Post Harvest Lab, Department of Horticulture, Nani Agriculture Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh to analyse the physico-chemical properties and shelf life of the puree during storage at refrigerated condition and overall acceptability with different treatment combinations of preservatives. The Experiment was laid out in Completely randomized design (CRD) with 9 treatments.

Keywords: Pulp, sodium benzoate and titratable acidity


How to Cite

Mishra, Smriti, Yash Kumar Singh, V. M. Prasad, Pragya Shrivastava, and Gaurav Singh Vishen. 2023. “Development of Tomato and Pumpkin Blended Puree for Value Addition and Shelf Life With Different Levels of Preservatives”. International Journal of Environment and Climate Change 13 (10):2452-57. https://doi.org/10.9734/ijecc/2023/v13i102911.

Downloads

Download data is not yet available.