Underutilized and highly perishable, wood apple (Limonia acidissima L.) and karonda (Carissa carandas L.) offer significant potential for value-added processing to reduce postharvest losses. A study conducted in 2024-2025 at the Department of Horticulture, College of Agriculture, Latur, optimized blends of these fruits to develop nutritionally and chemically stable jelly. The objective was to evaluate the effects of pulp ratios (100:0, 80:20, 60:40, 40:60, 20:80, 0:100 wood apple:karonda) and sugar levels (800, 900, 1000 g/kg pulp) on Total Soluble Solids (TSS), pH, acidity, anthocyanin, and iron content over 60 days of storage. Karonda-rich blends exhibited higher TSS (up to 71.2 °Brix), anthocyanin (17.1 mg/100 g), and iron (2.9 mg/100 g) compared to wood apple-rich blends (67.2 °Brix, lower anthocyanin, and iron). TSS slightly increased during storage, more notably at higher sugar levels, while pH decreased and acidity increased, particularly in karonda-heavy blends (0.84% acidity vs. 0.68% in wood apple blends). Anthocyanin showed minor degradation, with lower sugar levels better preserving nutrient stability. Iron content remained largely stable across blends. These findings highlight the potential of karonda-rich blends for enhanced nutritional quality and stability, offering a scalable approach for commercializing jellies from underutilized regional fruits, thereby reducing waste and adding economic value.
Lohakare et al. (Wed,) studied this question.