Storage study of blended nectar of papaya and banana under different storage conditions

The study was carried out at the Department of Horticulture, College of Agriculture, IGKV; Raipur (e.G.) during 2006–07. The experimental material was consisted of well ripened papayacv. Taiwan and banana cv. Dwarf Cavendish which were obtained from market. The papaya and banana were blended at the ratio of 50:50. This pulp ratio used to prepare blended nectar by following standardized recipe 20 percent pulp, 18 percent TSS and 0.3 percentacidity. The prepared nectar was stored under two different storage condition, viz. ambient condition and refrigerated condition. The storage life of blended nectar (50:50) was 15 days under ambient condition and 45 days under refrigerated condition. The TSS of blended nectar (50:50) unchanged under ambient condition. Under refrigerated condition, it was increased. There was an increasing trend for total sugar, reducing sugar, pH and TSS: acid ratio. Whereas, the acidity, non-reducing sugar and ascorbic acid were decreased as storage period increased.