Vol. 7, Issue 8, Part F (2025)

An experiment entitled “Evaluation of passion fruit genotypes for preparation of blended syrup” was carried out during the year 2024-2025 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to evaluate the genotypes of passion fruit for preparation of mandarin blended passion fruit syrup, to study the effect of different proportions of mandarin-passion fruit juice blending for preparation of syrup, to assess the chemical changes of mandarin-passion fruit blended syrup during storage and to find out suitable recipe for preparation of mandarin-passion fruit blended syrup The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factor, as Factor ‘A’ Passion Fruit Genotypes (Two) G1 - Purple genotype and G2 - Yellow genotype and Factor ‘B’ Blending recipe (Six) viz., B1 (100% Passion fruit Juice), B2 (90% Passion fruit juice + 10% Mandarin juice), B3 (80% Passion Fruit juice + 20% Mandarin juice), B4 (70% Passion fruit juice + 30% Mandarin juice), B5 (60% Passion fruit juice + 40% Mandarin juice) and B6 (50% Passion fruit juice + 50% Mandarin juice) with twelve treatment combinations i.e. G1B1, G1B2, G1B3, G1B4, G1B5, G1B6, G2B1, G2B2, G2B3, G2B4, G2B5, G2B6 and four replication. The observations in respect of chemical and sensory evaluation were recorded from fresh syrup and after 2, 3, 4 and 5 months of storage. From the findings it was observed that, the G1B1 i.e. (Purple rind with 100% Passion fruit juice) was found significantly superior for fresh, 2nd, 3rd, 4th and 5th month of storage also they were found significantly superior for total soluble solids, pH, total sugars, reducing sugars, non - reducing sugars, titratable acidity, ascorbic acid, phenols and content. Further, the taste, aroma, colour, appearance, astringency and overall acceptability score were increased continuously during maturation with advancement of time. The treatment combination G1B1 i.e. (Purple rind with 100% Passion fruit juice), was found significantly superior for mandarin blended passion fruit syrup preparation.