The study was conducted in Completely Randomized Design (CRD) with 5 treatments & four replications. The treatments were T1 (pineapple juice (700ml) + Beetroot extract (35gm)  + 20° brix + Beetroot extract (35gm)  wine yeast (0.133%), T2 (pineapple juice (700ml) + Beetroot extract (35gm)  + 25° brix + wine yeast (0.133%), T3 (pineapple juice (700ml) + Beetroot extract (35gm)  + 30° brix + wine yeast (0.133%), T4 (pineapple juice (700ml) + Beetroot extract (35gm)   + 35° brix + wine yeast (0.133%), T5 (pineapple juice (700ml) + Beetroot extract (35gm)  + 40° brix + wine yeast (0.133%) Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T4 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively Color and Appearance, Taste, Aroma and Overall acceptability also T4 was found best. In terms of economical evaluation, Net return and cost benefit ratio was found best in treatment T4. Since Pineapples contains good sugar proportion which makes it suitable for wine making, while beetroot contains huge amounts of biologically active substances and commonly used in manufacturing as a food coloring agent, the production of wine from this fruit can help increase wine variety and reduce post-harvest losses. This study showed that acceptable wine can be produced from pineapple using yeast especially Saccharomyces cerevisiae.

The present experiment entitled “Preparation of Fruit Leather by Blending Guava and Papaya” was carried out in post-harvest lab, Department of Horticulture, Sam Higginbottom university of Agriculture Technology and sciences, during the winter season 2021-2022.The experiment was laid out in CRD (Completely Randomized Design) with 7 treatments and 3 replications. Physico - chemical and sensory parameters were observed. the evaluation for other parameters like moisture content, acidity, TSS, ascorbic acid, total sugar, pH as well as organoleptic attribute colour, flavour, taste and overall acceptability of guava and papaya leather were evaluated 0 days to 90 days of storage. The highest moisture content (16.82%) in fruit bar at 0 days of storage was recorded in T1 with (100%) guava pulp. The highest titrable acidity (1.15%) was recorded in fruit bar with 100 percent guava pulp T1 and (0.75%) in 60 percent guava pulp + 40 percent papaya pulp T3 at 90 days of storage. The highest total soluble solids 76.55°Brix was recorded in fruit bar with 60 percent guava pulp + 40 percent papaya pulp T3 and low in 71.66°Brix in 100 percent guava pulp T1 at 0 day of storage. In contrast, the lowest ascorbic acid content 109.56mg/100g was recorded in fruit bar with 100 percent guava pulp T1 at 0days of storage. The highest total sugars of (58.37) percent was recorded in fruit bar made by 60 percent guava pulp + 40 percent papaya pulp T3. The highest pH of 4.68 was recorded in fruit bar with 60 percent guava pulp + 40 percent papaya pulp T3. Overall acceptability score had decreased with the advancement of storage period. Hence, the above parameters were taken for shelf life and better quality. An overall result of guava and papaya leather was found best in the treatment T3 (Guava 60% + papaya 40%) proved to be best in terms of all aspects.

An experiment was carried out in naturally ventilated polyhouse where the seedlings were transplanted in grow bags in Department of Horticulture, SHUATS, Prayagraj (U.P.) during year 2020–2021 to find out the effect of water-soluble fertilizer on growth, yield and fruit quality parameters and to estimate the economics of various treatment of water-soluble fertilizer in cherry tomato. The experiment consisted of nine different treatments combination which was laid out in a completely randomized block design (RBD) with three replications. The result of present investigation revealed that among distinct treatments, the treatment T4 NPK (20:20:20)15% outstands in all the aspects recorded. The highest plant height was (108.92 cm at 90 DAT) with maximum stem girth (10.41 cm). The maximum fruit weight was found to be (9.08 g). The maximum net return of Rs 103470.8 and the maximum Cost: Benefit (C:B) ratio was recorded to be 4.18, this might be due to the more yield, average fruit weight and fruit size.

The experiment was conducted at the Post Harvest Technology Lab, Department of Horticulture, SHUATS, Prayagraj (U.P) during the year 2021 - 2022. The experiment comprised of 10 different treatments including control and to produce new value addition in guava fruit bar, beetroot puree and other dry fruit powders, such as cashew, almond, and pistachio, are added to the bar. Different blends of guava pulp and beetroot puree as well as various dry fruit powders used in the treatment were assessed for their Physico-chemical and sensory properties as well as their shelf life under ambient settings and storage. The evaluation for other parameters, like moisture content, titratable acidity, ascorbic acid and pH measurements were taken every month for up to 90 days. The parameters like pH, ascorbic acid, and reducing sugar slightly decreased from 60 days to 90 days of storage, however the moisture content, titratable acidity, and TSS increased. The physical and chemical changes that occurred following the preparation of the guava fruit bar were studied, and a panel of five experts using the 9-point hedonic scale to assess the sensory evaluation of the product. This fruit bar was kept at room temperature for almost 90 days. According to storage studies, T4 (84% guava pulp, 15% beetroot puree, and 1% cashew powder) is the most suited formulation for fruit bars in terms of its physicochemical properties and organoleptic test. Also, the effect of storage on Physico-chemical and organoleptic properties was observed.

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