Evaluation of Physico-chemical and organoleptic quality of Papaya Cv. Taiwan and Banana Cv. Grand naine based mixed fruit bar during storage

The experiment was conducted at Dept. of Post-Harvest Technology, Navsari Agriculture University, Navsari in the year 2012–13 and comprised seven treatments of fruit bar prepared from different pulp ratio of papaya cv. Taiwan and banana cv. Grand Naine viz., 0: 100, 20: 80, 40: 60, 50: 50, 60: 40, 80: 20 and 100: 0 in the storage condition at room temperature in polyethylene bag was laid out in completely randomized design along with three repetitions. The physico-chemical parameters viz., TSS (°B), acidity, total sugars (per cent), ascorbic acid (mg/100g) and organoleptic quality (9 point Hedonic) with respect to colour, texture, taste and overall acceptability were evaluated at initial and up to 6 months of storage. TSS, total sugars and ascorbic acid content of fruit bar was found decrease while acidity increased during storage period of six months in all treatments. Considering the organoleptic evaluation of fruit bar with respect to colour, flavour, texture, taste and overall acceptability the treatment T₄ (50: 50, papaya: banana) was found higher organoleptic score with better consumer acceptability during storage.

• Papaya Banana fruit bar (50: 50) have highest organoleptic score and good physico-chemical score, it can be adopted for commercialization