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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Studies on Mulberry Aloe vera Blended squash

Studies on Mulberry Aloe vera Blended squash

Neharkar, Prajakta
Bhosale, Amol
Neharkar, Purushottam

Paperback

Botany & Horticulture

ISBN10: 6209134637
ISBN13: 9786209134630
Publisher: LAP Lambert Academic Publishing
Published: Oct 27 2025
Pages: 120
Weight: 0.38
Height: 0.28 Width: 6.00 Depth: 9.00
Language: English
An experiment conducted during 2024-25 at the Department of Horticulture, VNMKV, Parbhani, evaluated blended mulberry-Aloe vera squash formulations. Fully matured mulberry fruits and fresh Aloe vera leaves were processed and combined in six treatment ratios (T1-T6: Mulberry: Aloe vera from 90:0 to 40:50). These blends were mixed with sugar syrup, spices, and preserved using sodium benzoate (600 ppm), targeting 45 B TSS, and stored in sterilized bottles. The study followed a Factorial Completely Randomized Design (FCRD) with three replications and assessed chemical, physicochemical, and sensory parameters at 0, 30, 60, and 90 days.Mulberry was nutritionally superior to Aloe vera in raw form, especially in TSS, ascorbic acid, and anthocyanins. Among treatments, T1 (90:0) and T2 (80:10) performed best in terms of ascorbic acid, sugars, antioxidants, phenolics, and anthocyanins, with T2 showing highest overall sensory acceptability. Over 90 days, storage led to an increase in TSS, pH, and sugars, while ascorbic acid, phenolics, flavonoids, antioxidants, and anthocyanins declined. Despite minor sensory degradation, T2 remained acceptable throughout.

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