Journal of Scientific Research and Reports

The Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior, hosted a research experiment in 2019–20 and 2020–21. Squash samples were prepared using fruits with different varieties of aonla viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya under ambient condition for storage period of six months at ambient conditions. This study is analyzed in a completely randomized design with three replications. The developed product was evaluated on various parameters i.e. sensory evaluation and nutritional analysis. The prepared product was sensory evaluated using a 9-hedonic scale. During storage period of squash, organoleptic evaluation decreasing trend with the advancement of storage period upto 180 days under ambient condition. Hence, highest accepted product was put five for the nutritional analysis and percentage of TSS, titrable acidity, ascorbic acid, fibre and phenols were respectively. Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavour. From this findings, it has been noticed that the overall acceptability of processed products have been found significant with the storage intervals such as 30, 60, 90 and 120 days. The squash prepared from fruits of cultivar Laxmi and Chakaiya had the good sensory evaluation and high nutritional quality which could be considered suitable for developing squash beverage for commercialization. Processed aonla products have good sensory, nutritional, and shelf life attributes, making them suitable for commercialization despite their low cost. Aonla needs to be sold quickly on the market in order to generate a decent income; if not, suitable storage facilities need to be available in order to turn a profit (Kore et al. 2013).