Vol. 9, Issue 7, Part T (2025)

The present study focused on evaluating the physiological changes in the value-added ash gourd product (Petha) under different treatment conditions. Specific gravity varied significantly across treatments, with T₁ showing the highest value (1.56) and T₇ the lowest (1.23). For hardness, T₁ (9.43) performed the best, followed by T₅ (9.26), while T₈ (7.60) recorded the lowest value. Shelf life was longest in T₁ (12 months), followed by T₅ and T₁₀ (10 months each), with T₄ showing the shortest (7 months). T₁ also recorded the highest total soluble solids (TSS) at 87.66°Brix, followed by T₇ (83°Brix), while T₂ had the lowest (73°Brix). In terms of ascorbic acid content, T₁ (5.16 mg) ranked highest, closely followed by T₃ (5.1 mg), with T₆ (4.5 mg) being the lowest. Total reducing sugar was also highest in T₁, followed by T₈, with T₅ showing the least. Regarding colour, T₁ received the highest score among all treatments. Sensory evaluations over the storage period showed that T₁ consistently outperformed other treatments (T₀ to T₈) in texture, flavour, aroma, and overall acceptability. Its superior specific gravity contributed to better firmness and mouthfeel, making it the most preferred option.