Assessment of sensory attributes of value-added products of karonda (Carissa carandas)

Authors

  • Pooja Sharma SKN Agriculture University, Jobner 303 329, Jaipur, Rajasthan, India
  • M R Choudhary SKN Agriculture University, Jobner 303 329, Jaipur, Rajasthan, India
  • J P Yadav SKN Agriculture University, Jobner 303 329, Jaipur, Rajasthan, India
  • Pushpa Ujjainiya SKN Agriculture University, Jobner 303 329, Jaipur, Rajasthan, India
  • Mukesh Chand Bhateshwar SKN Agriculture University, Jobner 303 329, Jaipur, Rajasthan, India
  • Mamta Yadav SKN Agriculture University, Jobner 303 329, Jaipur, Rajasthan, India

Keywords:

Value-added products, Sensory qualities, Fruit type, Organoleptic acceptance

Abstract

The study evaluated the sensory attributes of value-added products derived from Karonda (Carissa carandas L.) fruits focusing on
the effect of fruit type and value added-product on overall organoleptic acceptance during (2022 and 2023) at S.K.N. Agriculture
University, Jobner, Rajasthan. The Factorial Completely Randomized Design was used to analyse the data. Physiologically mature
fruits were harvested, processed and evaluated by a panel of 15 members, using a 9-point hedonic scale for sensory attributes.
The results indicated that maroon Karonda fruits consistently showed higher organoleptic acceptance scores compared to green
fruits. Among value-added products, candy showed highest overall acceptance, while chutney the lowest. Significant variations in
overall acceptance were observed, while candy made from maroon fruits showed the highest acceptance scores (8.40 and 8.47).
The preserve prepared from green fruits showed lowest (7.28 and 7.43) acceptance during both the years. The study highlights the
effect of fruit type and value-added products on sensory qualities, providing insights for optimizing karonda fruit-based products to
enhance consumer preference.

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Published

2025-06-13

How to Cite

Pooja Sharma, M R Choudhary, J P Yadav, Pushpa Ujjainiya, Mukesh Chand Bhateshwar, & Mamta Yadav. (2025). Assessment of sensory attributes of value-added products of karonda (Carissa carandas). CURRENT HORTICULTURE, 13(2), 71–13. Retrieved from https://www.currenthorticulture.com/index.php/CURHOR/article/view/260

Issue

Vol. 13 No. 2 (2025): April-June

Section

Articles

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