Author(s):

Krishna Kumar Mishra, Sanjay Pathak, Mahendra Chaudhary and Vineet Singh

Abstract: The present investigation was executed at the Laboratory of Department of Post-Harvest Technology, College of Horticulture and forestry, Narendra Deva University of Agriculture & Technology, Kumarganj, Faizabad (U.P.) India during the year 2014-15. Mango (Mangifera indica L.) and aloe vera (Aloe barbadensis M.) gel have nutritional, meditational, and theoretic values. The mango pulp and aloe vera gel are used to prepare palatable squash 30 percent of blend consisting 70 percent mango pulp and 25 percent aloe vera gel, 50 percent sugar 350 ppm SO2. Observation on changes during storage revealed that TSS, acidity, reducing sugars, non-reducing sugar and organoleptic score decreased continuously with storage period. The squash prepared from blend of mango pulp and aloe vera gel could be stored up to five months under ambient temperature with acceptable quality.

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