This document provides instructions for making lemon squash. It lists the key ingredients as lemon juice, sugar, water, and a preservative like potassium metabisulfite or sodium benzoate. The preparation method involves squeezing lemon juice, dissolving sugar in water by heating to make a syrup, mixing the syrup and juice, adding a preservative, bottling, and storing in the refrigerator. A flow sheet outlines the full process from washing and cutting lemons to extracting juice to mixing and bottling the final product. The document concludes that making lemon squash at home is beneficial based on its benefit-cost ratio.

1. AN E.L.P.
ON
LEMON SQUASH
Mr. Bijaya Ku. Sethy
Asst. Prof. (Horticulture)
Abhishek Das
Adm. No.- 2C/11
4th
Yr. B.Sc. (Ag)
SUBMITTED TO:
SUBMITTED BY:

2. INTRODUCTION
• Post harvest management
is one of the important
branch of agricultural
science which deals with
all the operation starting
from harvest stage till the
commodity reaches to the
consumer either in fresh
form or in the processed
form or utilisation of waste
in a profitable manner

3. LEMON SQUASH
INTRODUCTION
•This is a type of fruit beverage
containing at least 25% fruit juice or
pulp and 40-50% total soluble
solids. It also contains about 1.0%
acid and 350 ppm sulphurdioxide
or600ppm sodium benzoate. It is
diluted before serving. Mango,
orange, pineapple, lime, lemon,
bael, guava, litchi, pear, apricot,
pummel, musk melon, papaya etc.
are used formaking squash.

4. • Lemonade
• Lemonette
• Lemon liqueur
• Bitterlemon (quinine + lemon carbonated drink)
• Flavorings forcakes, cookies, puddings,
confectionery &pharmaceutical products
• Source of lemon oil.
• Flavoring forhard candies.
• Garnish on fish ormeat.
• Lemon juice
• Lemon peel oil
• Petitgrain oil
• Lemon peel
PRODUCTS OF LEMON

5. PRODUCTS OF LEMON
LEMON
CHICKEN
LEMON TART
GALAKTOBOUREKO
LEMON
ICE BOX
PIE
PRESERVED
LEMON
LEMON
CURD
LEMON
LIQUEUR
LIMEADE
LEMON
CHIFFON
CAKE

6. • Here we have prepared lemon
squash by using the following
ingredients:-
Lemon juice – 1/2 kg
Sugar– 1kg
Water– 1/2 litre
Preservative – 1.25 g KMS
INGREDIENTS

7. PREPARATION
Squeeze the juice from the lemons, coverand
keep ready. Add waterto the sugarand stirtill
dissolved.
Method
Heat the sugarand watertogetheron low heat till
well mixed and slightly sticky. Add salt, stirto
dissolve and cool o room temperature. When cold
stirin the freshly squeezed lemon juice and mix
well. Strain through a thin muslin cloth to remove
any pulp orimpurities in the prepared syrup. Fill
in bottles ans store in the fridge. Allow 1.5-2
tbsps./glass full of cold water.
Numberof servings : 50

8. Fruits(Fresh Lemons)
Washing
Trimming
Cutting or Grating
Juice Extraction
Straining
Juice measuring
Preparation of Syrup ( Sugar+ Water+ Acid; heating just to dissolve)
Straining
Mixing with juice
Addition of preservative (0.6g KMS or 1.0g Sodium Benzoate/litre squash)
Bottling
Capping
Storage
FLOW-SHEET FOR LEMON SQUASH

9. FRESH LEMONS

10. WASHING

11. TRIMMING

12. CUTTING OR GRATING

13. JUICE EXTRACTION

14. STRAINING

15. JUICE
MEASURING

16. PREPARATION OF SYRUP

17. FOAMING
FOAMED LEMON JUICE
EXTRACT FOAM REMOVAL
FOAMED OUT LEMON JUICE
EXTRACT

18. MIXING WITH JUICE

19. ADDITION OF PRESERVATIVE

20. BOTTLING

21. CAPPING

22. STORAGE

23. PRONS AND CONS IN LEMON
SQUASH PREPARATION
PROS
•It doesn’t can or freezewell – itsgetstoo
soggy.
•Better to useif used fresh.
CONS
•Last for several daysin plastic bagsin
therefrigerator

24. BCR RATIO

25. CONCLUSION
AsBCR ratio is 1 (1.14)˃
So, lemon juiceisbeneficial