The first experiment physico-chemical composition of mango fruit of different cultivars were studied, second experiment screening of different cultivars of mango for preparation of candy, third experiment to evaluate the packaging containers for mango candy and fourth experiment to study the cost: benefit ratio of mango candy.Physico-chemical characteristics of different cultivars viz- Amrapali, Mallika, Dashehari, and Chausa were studied and Mallika cultivar found best for preparation of mango candy of all cultivars was prepared and evaluated through organoleptic tests.In the present study...

The experiment was conducted in Randomized Block Design with seven treatments and replicated in three times, considering one plant as a unit. The observations were recorded for fruit drop, fruit retention, physico-chemical and yield attributing characters of aonla fruits. The maximum fruit retention, size weight and volume recorded with combined spray of calcium nitrate (1%) + zinc sulphate (0.5%) + potassium sulphate (2%). The better quality fruits with respect to highest total soluble solids, sugars, ascorbic acid and low acidity percentage were recorded with combined spray of calcium...

The shoot apex, leaf, nodal stem and internodal stem of Stevia rebaudiana, a natural substitute for artificial sweetener having glycosides upto 400 times sweeter than sugar, were cultured on 21 different media having different concentrations and combinations of auxins (2,4-D, IBA, NAA) and cytokinins (KIN, BA) supplemented to MS basal medium. Besides these explants the formed callus and developed shoot were also cultured. The tissue culture experiments resulted in establishment of cultures, swelling of explants, elongation of existing shoot, callus formation, caulogenesis, rhizogenesis and...

In first experiment, physico-chemical characteristics of guava fruit was studied, in second experiment different soaking treatments were evaluated for preparation of guava candy. Results of present studies indicated that guava fruit of cultivar Lucknow-49 had 164.8 g average fruit weight, 1.64 per cent seed content and 98.36 per cent pulp, 6.6 cm length and 6.4 cm width. Guava fruit of cultivar Lucknow- 49 was found to contain 10.23 per cent TSS, 0.51 per cent acidity, 169.5 mg per 100g ascorbic acid, 3.40 per cent reducing sugars, 3.59 per cent non reducing sugar, 6.99 per cent total sugars...