Vol. 9, Special Issue 10, Part G (2025)

The current investigation was carried out at the Division of Postharvest Technology & Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru, during the period of 2024-25. For papaya-based spreads, the treatments included T₁ (Control), T₂ (80% papaya pulp + 20% sugar), and T₃ (80% papaya pulp + 20% honey). Similarly, pineapple-based formulations comprised T₄ (Control), T₅ (80% pineapple pulp + 20% sugar), and T₆ (80% pineapple pulp + 20% honey). All samples were stored for three months and periodically assessed for key physicochemical attributes, including Total Soluble Solids (TSS), titratable acidity, ascorbic acid and carotenoid content, along with sensory quality parameters. Carotenoid content values ranged from 4.428 to 7.775 mg/100g at initial in papaya- based Jam and 0.817 to 1.124 mg/100g in pineapple-based jam. After three months, these values decreased to 3.710 - 6.875 mg/100g in papaya-based spread and 0.723 - 1.023 mg/100g in pineapple-based spreads. Similarly, in papaya-based treatments ascorbic acid level decreased from 95.00-105.00 mg/100g initially to 75.92 -79.81 mg/100g after three months and also pineapple jam showed a reduction from 69.32 -70.38 mg/100g at the initial stage to 50.97 - 52.79 mg/100g by the end of storage. A Completely Randomized Design (CRD) was adopted to formulate and evaluate six treatments. The findings revealed that both sugar and honey-based bread spreads maintained desirable physico-chemical and sensory qualities throughout the storage period. Among the treatments, spreads containing 20% sugar or 20% honey recorded better acceptability and stability compared to controls. The study confirms that nutritious, low-sugar bread spreads can be successfully made from papaya and pineapple using sugar or honey, offering a healthier alternative to conventional high-sugar spreads.