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

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