Physio-chemical traits of Kinnow squash blended with Beetroot and Carrot

Abstract

An experiment entitled “Physico-chemical traits of Kinnow squash blended with beetroot and carrot” was carried out at the Department of Horticulture, FOAG, Tantia University, Sriganganagar (Rajasthan) during the month of January - April, 2025. The experiment consisted of different treatments comprising of different blending proportions of Kinnow juice with beetroot and carrot juice having 25 percent juice, 45 percent TSS and 1 percent acidity with addition of spices mix containing black salt (10g), black pepper (5g), Cardamom powder (5 g) per liter of squash. The experiment was laid out in completely randomized design (CRD). Among different combinations, blending Kinnow juice with carrot juice in 75:25 ratio (T4) was found superior with respect to sugars content (total sugars 45.01, Reducing sugars 6.28, Non-reducing sugars 30.15). While from the point of view of TSS (48.62) content, squash prepared by blending Kinnow and beetroot juice in 50: 50 ratio (T3) was found superior. Whereas, Acidity (0.98) found highest in Kinnow and beetroot juice in 75: 25 ratio (T2) and pH (5.04) were highest in Kinnow and carrot juice in 50: 50 ratios (T5). During 4 months storage of squash, a gradual decrease was observed in acidity, while an increase was observed in TSS, sugars and pH.