Preparation and Evaluation of Processed Products Squash, Syrup and Ready-To-Serve from Seedless Lemon (Citrus Limon Burm) Fruits

A laboratory experiment was conducted for “Preparation and evaluation of processed products Squash, Syrup Ready-To-Serve from seedless lemon (Citruc limon Burm) fruits.” The in order to avoid the postharvest losses, glut utilize surplus during season, it is necessary process fruits various products. were analyzed chemical composition organoleptic qualities. total soluble solids remained constant, acidity ascorbic acid found decline pH showed slightly an increasing trend at ambient temperature storage condition. sensory score palatability product prepared be organoleptically acceptable period 12 month. Amongst products, syrup recorded highest average (7.61) followed by, squash (7.34) minimum by RTS (7.02).