Quality assessment of lime blended rose syrup based on TSS and sugar fractions

Lime blended rose syrup is more than just a refreshing drink-it’s a nutritionally enhanced, sensorially appealing, and commercially viable product. An experiment was carried out at Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2024-2025. Experiment was laid out in a Factorial Completely Randomized Design (FCRD) with two factors, as factor ‘A’ contains three levels of rose pulp (20, 25 and 30%) and factor ‘B’ contains four levels of lime juice (Without lime, 2, 4 and 6%). Lime blended rose syrup samples were evaluated for physico-chemical properties upto 180 days of storage. Different levels of rose pulp, lime juice and their interactions showed significant differences on lime blended rose syrup. Findings revealed that syrup prepared with 25% rose pulp and 4% lime juice exhibited significantly superior results in respect of TSS, total sugars, reducing sugars, non-reducing sugars in 180 days of storage. As a result, the treatment combination of 25% pulp and 4% lime juice was discovered to be the best for the creation of lime blended rose syrup.