Study the Phyisco-Chemical Properties of Value-Added Papaya Candy from Different Herbal Extracts in Term of Quality and Shelf Life

The present experiment was carried out during June 2022 to September in post- harvest laboratory of Department Horticulture, SHUATS, Prayagraj. conducted (CRD) completely randomized design, with thirteen treatments which were replicated thrice. T0 Control (standard recipe), T1 Cardamom syrup (1.0%), T2 (1.5%), T3 Ginger T4 T5 Tulsi T6 T7 Lemongrass T8 T9 Rose T10 T11 Mint 1.0%) T12 (1.5%). Papaya candy stored for 45 days at ambient temperature. From the investigation it is found that treatment superior respect phyisco-chemical parameters like total soluble solids, titratable acidity, ascorbic acid, PH, sugar. Treatment also organoleptic scoring candy. In terms benefit cost ratio net return, and minimum recorded all parameters.