An assessment of the guava fruit squash’s quality in combination with papaya and herbs

The present research entitled "Quality evaluation of guava fruit squash blending with papaya and medicinal herbs" was carried out during 2029-20 at Post Post Harvest Management Lab Department of Horticulture College of Agriculture, Gwalior, (M.P.). The experiment was laid in a Factorial Randomized Design, composed of eighteen treatments combination and three. Among the different treatments papaya local white fleshed guava variety + 50% + guava 50% + lemon grass recorded the maximum organoleptic score i.e., flavour, taste, texture and overall acceptability and with preferable TSS, ascorbic acid, reducing sugars and total sugars respectively. Among the different squash blends papaya 50% + guava 50% had attained the best quality and organoleptic score and it was selected as the best treatment.