Abstract
The present investigation was carried out during 2021 in Post-Harvest Lab of Department of Horticulture, SHUATS, Naini, Prayagraj. The experiment was conducted in Completely Randomized Design (CRD), with 9 treatment and three replications. The treatments were T0 (Control), T1 (100% Guava+ Ashwagandha powder (1.5%), T2 (90% Guava :10% Papaya + Ashwagandha powder (1.5%), T3 (80% Guava:20% Papaya + Ashwagandha powder (1.5%), T4 (70% Guava:30%+ Papaya + Ashwagandha powder (1.5%), T5 (100% Guava + Safed musli (1.5%), T6 (90% Guava:10% Papaya +safed musli (1.5%), T7 (80% Guava: 20% Papaya + Safed musli (1.5%), T8 (70% Guava: 30% Papaya +Safed musli (1.5%). From the experiment it is found that the treatment T8 (70% Guava: 30% Papaya +Safed musli (1.5%) was found best in the terms of Moisture content, Total soluble solid, Ascorbic acid, Acidity %, pH, Color and Appearance, Flavor and Taste, Texture, overall acceptability, shelf life and Benefit Cost ratio.
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