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

The present investigation titled “To Evaluate the Sensory parameters of Muskmelon (Cucumis melo L.) Ready to Serve (RTS) blended
with pineapple (Ananas comosus L.) and aromatic crops” was carried out in the Department of Post-Harvest Management, College of Horticulture and Research Station, Sankara-Patan, Durg (C.G.) during the academic year 2024-25. The experiment was laid out in a Completely Randomized Design (CRD) with ten treatments and three replications. The treatments comprised different blending ratios of muskmelon juice (100%, 87%, 77%, 67%) with pineapple juice (10%, 20%, 30%) and aromatic crop extracts (lemongrass, rose, mint @ 3%). Standardized processing techniques including juice extraction, blending, filtration, bottling, pasteurization, and storage in sterilized 200 ml bottles under ambient conditions were adopted. This study aimed to develop Muskmelon-pineapple RTS beverages, evaluate their sensory attributes, and assess consumer acceptability during storage. Sensory evaluation was conducted by a semi-trained panel using a 9-point hedonic scale over 45 days of storage. Results indicated that T9 (67%Muskmelon + 30% pineapple +Mint 3%) consistently received the highest scores for colour, appearance, flavour, taste, and overall acceptability It achieved the highest scores in sensory attributes including taste (7.13),colour (6.95),appearance (6.95), and flavour (6.80). Treatments with rose (T6) and lemongrass (T3) also performed better than the control, whereas T0 (100% muskmelon juice) exhibited the least acceptability due to faster deterioration in sugar stability, acidity balance, and sensory quality.