An experiment conducted during 2024-25 at the Department of Horticulture, VNMKV, Parbhani, evaluated blended mulberry-Aloe vera squash formulations. Fully matured mulberry fruits and fresh Aloe vera leaves were processed and combined in six treatment ratios (T1-T6: Mulberry:Aloe vera from 90:0 to 40:50). These blends were mixed with sugar syrup, spices, and preserved using sodium benzoate (600 ppm), targeting 45°B TSS, and stored in sterilized bottles. The study followed a Factorial Completely Randomized Design (FCRD) with three replications and assessed chemical, physicochemical, and...
An experiment conducted during 2024-25 at the Department of Horticulture, VNMKV, Parbhani, evaluated blended mulberry-Aloe vera squash formulations. F...
