Author(s):

Sunil Mahnoori, Jagmohan Singh and Neeraj Gupta

Abstract: Litchi is a delicious juicy fruit of excellent quality. It is very delicate fruit and highly perishable in nature. The attractive bright red colour turns to unpleasant brown colour within 24-48 hours which drastically reduces marketability of fruit. In the present study, the litchi and beetroot pulp were blended in the ratios of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25 and 70:30 for the preparation of leather, as per FPO specifications. The processed products were stored at ambient conditions and subjected to chemical, microbial and sensory evaluation at an interval of 30 days for a period of 90 days. With the advancement of storage, phosphorus and iron contents decreased. Sensory evaluation of leather revealed that treatment T₆ recorded the highest scores for colour (8.33), texture (8.25) and taste (8.15) followed by treatment T₅(80:20: litchi: beetroot).

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