Vol. 9, Special Issue 11, Part A (2025)

The research study is entitled “Standardization of recipe for preparation of Carambola (Averrhoa carambola L.) nectar” was carried out during the year 2023-24 under M.Sc. degree programme at Fruit Science Laboratory Pt. K.L.S College of Horticulture and Research Station, Rajnandgaon (C.G.). The experiment was laid out in Completely Randomized Design (CRD) with 06 treatments and 03 replications. The six nectar recipes varied in juice percentage, while TSS concentration and acidity percentage remained constant. The nectar prepared with recipe T₃ (20% juice, 20°Brix TSS, and 0.3% acidity) received the highest organoleptic score in terms of appearance, colour, flavour & aroma, and overall acceptability, and found to be best recipe for carambola nectar. Among various treatments, T₆ (Juice 35%, TSS 20°Brix, acidity 0.3%) was found maximum in TSS, acidity, total sugar, reducing sugar, non-reducing sugar and ascorbic acid. The chemical composition in carambola nectar prepared from T₆ recipe (35% juice, 20°Brix TSS, and 0.3% acidity) retained the maximum TSS, acidity, total sugar, and reducing sugar, which showed an increasing trend during storage. However, the T₆ recipe (35% juice, 20°Brix TSS, and 0.3% acidity) also recorded the highest ascorbic acid and non-reducing sugar content, which exhibited a decreasing trend over the storage period.