Fruit squash is a beverage which essentially consists of moderate quantity of fruit pulp/ juice (min. 25%) to which cane sugar is added for sweetening to raise TSS above 40o Brix and is consumed after dilution . It is considering the most important process products that help to reduce post harvest losses and protect men from hot and thrust. Strawberries (Fragaria x ananassa Duch.) are highly perishable, with short storage life due to their soft texture, high softening rate and highly susceptible to fungal attack and mechanical injury (Shin et al., 2008) and cannot be stored for long time on account of its inherent compositional and textural characteristics.

1. WELCOME

2. Presentation on
“Studies on Development
of Squash from Strawberry
and Aloe Vera”

3. ITRODUCTION
 Strawberry are highly perishable, with short storage life due to their soft texture, high
softening rate and highly susceptible to fungal attack and mechanical injury (Shin et al.,
2008) and cannot be stored for long time on account of its inherent compositional and
textural characteristics. The effective way of extending its shelf life, availability in off-
season and reduction of post harvest losses is by processing.
 It is necessary to ensure quality, because it is of utmost importance to understand the
scientific basis for producing a superior product which must meet the fundamental
characteristics like, pH, TSS, sugars and nutritional quality to ensure the standard and
excellence of the product (Shahnawaz and Shiekh, 2011).
 Fruit squash is a beverage which essentially consists of moderate quantity of fruit pulp/
juice (min. 25%) to which cane sugar is added for sweetening to raise TSS above 40o Brix
and is consumed after dilution . It is considering the most important process products that
help to reduce post harvest losses and protect men from hot and thrust. Strawberries
(Fragaria x ananassa Duch.) are highly perishable, with short storage life due to their soft
texture, high softening rate and highly susceptible to fungal attack and mechanical injury
(Shin et al., 2008) and cannot be stored for long time on account of its inherent
compositional and textural characteristics.

4. Harvesting of 80 -90 % ripe fruits
Washing, sepals removing and preparation
Pulping (blending) and weighed
Mild heating with stirring
Preparation of syrup by mixing sugar, water and acid
Heating the syrup just to dissolve and stirring
Mixing the pulp and syrup
Addition of preservative (Sodium benzoate)
Judging the end point (TSS-45 %)

5. Determining the end point of cooking
Bottling (filled the hot squash into clean, dry and pre sterilized glass bottles)
Cooling and capping
Stored in clean and dry place
 To standardize a better combination of strawberry
Aloe Vera squash
 To evaluate the quality of strawberry Aloe Vera
squash

6. Studies on Development of Squash from Strawberry and Aloe Vera.
Variety :
Design : CRD(Complete Randomized Design)
Replications : 3
Treatments: 7
Strawberry Alovera Sugar Total
T1= Control 150ml nil 450ml 600ml
T2= 90% 135ml 15ml 450ml 600ml
T3= 80% 120ml 30ml 450ml 600ml
T4= 70% 105ml 45ml 450ml 600ml
T5= 60 % 90ml 60ml 450ml 600ml
T6= 50% 75ml 75ml 450ml 600ml
T7= 40% 60ml 90ml 450ml 600ml

7. T.S.S
Ph
Ascorbic acid
Non reducing sugar
Total sugar
Reducing sugar

8. Treatments
Storage intervals (days)
Means
Initial 15 days 30 days
T1 49.35 48.29 48.20 48.61
T2 48.63 48.33 47.33 48.10
T3 47.68 47.61 47.68 47.66
T4 46.49 46.47 46.22 46.39
T5 45.67 45.93 45.66 45.75
T6 44.66 44.61 44.45 44.57
T7 43.29 43.24 42.60 43.04
SEm± 0.04
0.53
0.63
CD (P=0.05) 0.14
1.60
1.91
Changes in TSS (%) of strawberry aloe vera squash
• The analysis of the data showed that different treatments and storage intervals had a
significant effect on Total Soluble Solids of strawberry aloe vera squash. Maximum mean
values were recorded in T1 (48.61) followed by T2 (48.10), while minimum mean values
were recorded in T7 (43.04) followed by T6 (44.57).

9. Treatments
Storage intervals (days)
Means
Initial 15 days 30 days
T1 3.29 3.76 3.56 3.54
T2 3.79 3.94 3.72 3.82
T3 3.95 3.65 3.45 3.68
T4 3.68 3.84 3.65 3.72
T5 3.87 3.59 3.54 3.67
T6 3.76 3.60 3.45 3.60
T7 3.65 3.45 3.51 3.54
SEm± 0.01 0.01 0.01
CD (P=0.05)
0.04 0.03
0.03
Changes in pH of strawberry aloe vera squash
• The statistical analysis indicated that storage intervals and temperature does not had a
significant effect on pH of all the samples .The mean pH values of all the samples does
not differ differently during storage.

10. The results of the experiment entitled “Standardisation of fruit juices blend and their
pasteurisation techniques” presented in preceding chapter revealed alovera that
juice blending ratio, pasteurisation in both juice Alovera and the various significantly
affected various quality attributes during storage. The salient features of results
obtained are discussed here in perspectives of available information. 5.1 Ascorbic
Acid: Ascorbic acid (vitamin C) is an important chemical constituent of juice blend. It
appears from the results that ascorbic acid content of juice blends was significantly
affected by different treatments during the entire period of storage. The ascorbic acid
content of the juice blend and blended nectar declined with advancement of storage
period because the ascorbic acid is very sensitive to oxidation. The loss of ascorbic
acid might also be due to heat processing and the presence of air at the head space
of glass bottles during storage. Besides that Nagy (1980) reported that loss of
ascorbic acid in processed products is due to aerobic and anaerobic reaction of non-
enzymatic nature also. The incorporation of air into the juice during extraction,
finishing and bottle filling have long been recognised by Farnsworth et al. (2001) as
cause for ascorbic acid loss. The highest vitamin C was recorded in treatment in
Alovera.