Utilization of Pomegranate Fruits (Punica granatum L.) cv. Kesar for Preparation of Squash

An investigation entitled was carried out in the Department of Horticulture, College of Agriculture, Raichur, Karnataka during the year 2010-11 to study the utilization of pomegranate fruits for preparation of squash. The data were analyzed by using completely randomized design (CRD) with three replications. Three months after storage, the maximum TSS was noticed in T6 (25% juice, 50 °B TSS and sodium benzoate 500ppm) i.e 51.66 °B followed by T5 (51.46 °B), T12 (51.42 °B) and T11 (51.26 °B) and these were superior over rest of the treatments. The least TSS was observed in T7 (41.22 °B). With regard to overall acceptability the highest score of 8.5 was given to T6 treatment with 25% juice, 50 °B TSS and sodium benzoate 500 ppm. The treatment T3 with 25% juice, 45 °B TSS and without sodium benzoate recorded the lowest score of 6.5.