SUMMARY :An experiment on the studies on preparation of karonda candy was carried out during the year 2012-2013 at Post Harvest Technology Laboratory, Department of Horticulture, Post Graduate Institute, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola in Factorial Complete Ramdomized Design consisting of seven treatments and three replications with two drying methods (cabinet drying and solar drying). From the findings it was observed that, there was a gradual increase in TSS, titratable acidity, reducing sugars and total sugars content of the candy irrespective of drying methods and recipes used in experimentation. However, non-reducing sugars, ascorbic acid and moisture content of candy found to decreased with the advancement of storage period.

The study on sensory quality and economics of preparation of karonda candy was carried out during the year 2012-2013 at

How to c ite t his ar t ic le?Article ID: RB0054 membranes, photosynthesis, respiration, nitrogen fixation and enzyme regulation. Adequate nitrogen and phosphorus nutrition enhances many aspects of plant development including flowering, fruiting, root development as well as seed development.