eng Enviro Research Publishers Current Agriculture Research Journal 2347-4688 2321-9971 2023-01-05 10 3 307 311 12576 article *Yuvraj S. Jadhav 1 Dhanashri Y. Jadhav 2 Aba K. Chavan 3 Vijay B. Havale 4 Vikas R. Gharge 5 Bharati Vidyapeeth’s LMK College of Agriculture, Kadegaon, Dist. Sangli, Maharashtra, India BVDU, Y.M. Institute of Management, Karad, Dist. Satara, Maharashtra, India BV’s College of Horticulture, Kadegaon, Dist. Sangli, Maharashtra, India A laboratory experiment was conducted for “Preparation and evaluation of processed products Squash, Syrup and Ready-To-Serve from seedless lemon (Citruc limon Burm) fruits.” The experiment was conducted in order to avoid the postharvest losses, glut and utilize the surplus during the season, it is necessary to process lemon fruits it in various products. The products were analyzed for chemical composition and organoleptic qualities. The total soluble solids remained constant, acidity and ascorbic acid was found to decline and pH showed slightly an increasing trend at ambient temperature storage condition. The sensory score of palatability of the product prepared was found to be organoleptically acceptable for the storage period of 12 month. Amongst lemon products, the lemon syrup recorded highest average organoleptic score (7.61) followed by, squash (7.34) and minimum score was recorded by RTS (7.02). https://www.agriculturejournal.org/volume10number3/preparation-and-evaluation-of-processed-products-squash-syrup-and-ready-to-serve-from-seedless-lemon-citrus-limon-burm-fruits/ Acidity; Ambient temperature; Ascorbic acid; Organoleptic score; Seedless lemon