Standardization of Technology for Development, Physico-chemical properties, Organoleptic acceptability and Storage of Value Added Kiwi Fruit Squash (Actinidia deliciosa)

A present study was conducted for the development of kiwi fruit squash (Actinidia deliciosa). The study was constituted to evaluate the effect of different treatments on the physico-chemical and organoleptic properties and prolonged storage life of kiwi fruit squash. The experiment was carried out in the Post Harvest Laboratory, Learning Integrated Livelihood Forestry, Agronomy & Rural Management, Ministry of Uttarakhand Dehradun, during the year 2022-24. The experiment was laid out in 2x2 Factorial Randomized Block Design with 3 replications. Based on the statistical analysis, the experiment shows that Bruno variety (V3) performed best in terms of physico-chemical properties viz., TSS, acidity, moisture, vitamin C, and reducing sugar, followed by the Abbott variety (V2). The study indicated that Abbott variety (V2) was most acceptable in terms of organoleptic properties viz., colour & appearance, taste & flavour, texture and overall acceptability, followed by the Hayward variety (V1). On the other hand microbial analysis of the squash shows the stored life which is up to 60 days without any microbial contamination. The squash maintained acceptability for up to 2 months when diluted with water, making it suitable as a refreshing beverage for all age groups.