Studies on Mulberry Aloe vera Blended squash

An experiment conducted during 2024-25 at the Department of Horticulture VNMKV Parbhani evaluated blended mulberry-Aloe vera squash formulations. Fully matured mulberry fruits and fresh Aloe vera leaves were processed and combined in six treatment ratios (T1-T6: Mulberry:Aloe vera from 90:0 to 40:50). These blends were mixed with sugar syrup spices and preserved using sodium benzoate (600 ppm) targeting 45°B TSS and stored in sterilized bottles. The study followed a Factorial Completely Randomized Design (FCRD) with three replications and assessed chemical physicochemical and sensory parameters at 0 30 60 and 90 days.Mulberry was nutritionally superior to Aloe vera in raw form especially in TSS ascorbic acid and anthocyanins. Among treatments T1 (90:0) and T2 (80:10) performed best in terms of ascorbic acid sugars antioxidants phenolics and anthocyanins with T2 showing highest overall sensory acceptability. Over 90 days storage led to an increase in TSS pH and sugars while ascorbic acid phenolics flavonoids antioxidants and anthocyanins declined. Despite minor sensory degradation T2 remained acceptable throughout.