Effect of CaCl2 and Citric acid on Physio-chemical Changes and Storage at Ambient Temperature of Cherry (Prunus avium) Candy

Abstract

Candy processing is essential to create a wide variety of delicious and appealing treats, ensuring quality control, flavor consistency, and efficient production for consumer enjoyment. The present experiment was carried out during 2022-23 in Post Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in Completely Randomized Design with 8 treatment replicated thrice. The treatments were T0 (Control), T1 (Application of CaCl2 @1% +70 ºBrix sugar), T2(Application of CaCl2 @1.5% + 70 ºBrix sugar), T3 (Application of CaCl2 @ 2%+ 70 ºBrix sugar), T4 (Application of Erythrosine @0.05%+ 70 ºBrix sugar), T5 (Application of Citric Acid @ 1%+ 70 ºBrix sugar), T6 (Application of Citric Acid @ 1.5%+ 70 ºBrix sugar), T7 (Application of Citric Acid @ 2% + 70 ºBrix sugar). On the basis of our experimental finding it was found that the treatment T2 (Application of CaCl2 @1.5 mg/100 g + 70 ºBrix sugar) was found to be best in the terms of TSS, Total sugar, Reducing sugar, Moisture content, Ascorbic acid, pH, Acidity %, Taste, Color and appearance, aroma, texture, overall acceptability and benefit cost ratio.