Vol. 9, Special Issue 12, Part P (2025)

The present experiment “Standardization of a recipe for the preparation of Rose Petal Jam (Gulkhand)” was carried out during August 2023 to December 2023 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was laid out in a Completely Randomized Design with 12 treatments and 3 replications. The treatment consisted of Sugar, Jaggery, Honey and Date palm with 75%, 100% and 125% each per kg Rose petals. It was observed that the quality observations and sensory evaluation were affected by various treatments. Based on the results and findings of the present experiment, it can be concluded that different treatments influenced the quality of Rose petal jam throughout the storage period. The results indicated that the treatment T ₃- rose petal + sugar (1:1.25Kg) was found the most suitable than all different treatments with respect to total sugar, total soluble solids, pH, and acidity, and in terms of sensory qualities i.e. color, Flavour, taste, texture, and overall acceptability. The treatment T₁ in terms of ascorbic acid, in terms of benefit cost ratio, the treatment T₁ was recorded as the best during the storage period of 60 days among all the parameters.