Acceptability and storage studies of Aloe vera based squash blends of sapota

A study was undertaken during rabi 2011 at post harvest technology laboratory, College of Horticulture, Rajendranagar, Hyderabad, to prepare value added products of sapota blended with Aloe vera and asses their storage behavior and acceptability. Squash blends of sapota and aloe were prepared. Products were preserved by pasteurization and packed in 200ml glass bottles. Products were stored for a period of three months at 10±1°C and analyzed for physico chemical quality and overall acceptability at monthly intervals. During storage, slight increase in total soluble solids, considerable increase in reducing sugars, but slight decrease in acidity, considerable decrease in ascorbic acid and antioxidant activity was noticed. In any blend, as the storage period increased, ascorbic acid content and percent inhibition of peroxidation i.e. antioxidant activity declined but there was minimum decrease noticed in G:A at 60:40 which was more shelf stable. All the blends were acceptable at all the storage intervals. However, blending sapota: aloe at 60:40 was found highly acceptable with higher sensory score.