Vol. 9, Special Issue 6, Part D (2025)

An experiment has been conducted on effect of tempreture on phytochemical composition of Karonda (Carissa carandas L.) at Department of Horticulture, Vasantrao Naik Marathwada Krushi Vidhapeeth, Parbhani, Maharashtra, India during the year 2022-2023 and 2023-2024. The experiment was laid out with two treatments and three replications. The results indicated that, the highest phenolics content (1555.81-2100.92 mg GAE/100 g), anthocyanin content (159.73-175.20 mg/100 g), total flavonoid content (749.05-1225.00 mg quercetin/100 g) and total antioxidant activity content by CUPRAC method (13.22-19.54 µ mol Trolox/g) & FRAP method (2.85-3.90 µ mol Trolox/g) was observed in treatment HTST (High Temperature Short Time - 80 °C for 60 min) as compared to LTLT (Low Temperature Long Time - 50 °C for 120 min). Henceforth, it might be concluded that, HTST heat processing treatment significantly improved the total phenolics, total flavonoids and anthocyanin content and antioxidant activity of karonda.