Postharvest Impact of Different Sugar Levels on Dragon Fruit (Hylocereus undatus) Candy

The Present experiment entitled “Postharvest Impact of Different sugar levels on Dragon fruit Candy” was conducted during year 2022 at the Post Harvest Laboratory in Department Horticulture, Naini Agricultural Institute, Sam Higginbottom University Agriculture Technology & Sciences, Prayagraj. objective this research work to analyze proximate composition dragon (Hylocereus undatus) and standardize process for candy. completely randomized design (CRD) with eight treatments replicated thrice. candy made by using gelatin powder, citric acid. treatment T6 (Dragon +80% sugar) found be best organoleptic quality physico-chemical parameters like TSS (°Brix), pH, acidity (%), ascorbic acid (mg/100g), Texture Profile Analysis (TPS), reducing sugar(%), non-reducing total sugar(%). prepared candies from were stored ambient temperature (30°C) conditions up 90 days. During storage study TSS, titrable acidity, sugar, non- increased whereas moisture content, slightly decreased. In cost-benefit ratio, all profitable highest cost benefit ratio 1:2 T1 + 55% followed 1:1.99 T2 60% minimum 1: 1.93 T8 90% sugar).