Development of Tomato and Pumpkin Blended Puree for Value Addition and Shelf Life with Different Levels of Preservatives
Smriti Mishra, Yash Kumar Singh, V. M. Prasad, Pragya Shrivastava, Gaurav Singh Vishen
International Journal of Environment and Climate Change · pp. 2452–2457 · Published 6 Sep 2023
10.9734/ijecc/2023/v13i102911Abstract
The lab experiment was conducted in the year 2021-2022 at Post Harvest Lab, Department of Horticulture, Nani Agriculture Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh to analyse the physico-chemical properties and shelf life of the puree during storage at refrigerated condition and overall acceptability with different treatment combinations of preservatives. The Experiment was laid out in Completely randomized design (CRD) with 9 treatments.
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