International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (117) Last page : (120)
Article doi: http://dx.doi.org/10.18782/2320-7051.5804
Economic Analysis of Papaya Guava Fruit Bar
A. Laxman Kumar1*, C. Madhumathi1, Syed Sadarunnisa2 and P. Latha3
1Department of Fruit Science,2Department of Vegetable Science,
College of Horticulture, Dr. YSRHU, Anantharajupeta (A.P.), India
3Department of Crop Physiology, Institute of Frontier Technology, RARS, ANGRAU, Tirupathi (A.P.), India
*Corresponding Author E-mail: appanilaxman123@gmail.com
Received: 17.08.2017 | Revised: 29.08.2017 | Accepted: 30.08.2017
ABSTRACT
The present investigation was carried out at college of Horticulture, Anantharajupeta with an aim to evaluate benefit cost ratio of papaya guava fruit bar .The papaya and guava pulps were blended in the ratios of 100:0, 80:20, 60:40, 50:50 and 40:60 in preparation of fruit bar from papaya cv. Red Lady and guava cv. Allahabad Safeda. Benefit cost ratio was calculated to motivate the farmers to understand the net profit in dehydrated products. From this study it is concluded that the highest benefit cost ratio (1.23) was recorded in T2 treatment with 80 percent papaya pulp and 20 percent guava pulp followed by T3 (1.18) with 60 percent papaya and 40 percent papaya pulp.
Key words: Guava, Papaya, Pulp, Bar.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kumar, A.L., Madhumathi, C., Sadarunnisa, S. and Latha, P., Economic Analysis of Papaya Guava Fruit Bar, Int. J. Pure App. Biosci.5(5): 117-120 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5804
