Development of Ginger-Flavored Peach Nectar

Ezatullah Ezatmand; Hamid Salari

doi:10.62810/jnsr.v4i2.444

Authors

Ezatullah Ezatmand Kabul University, Department of Horticulture, Faculty of Agriculture, Kabul, Afghanistan
Hamid Salari Kabul University, Department of Horticulture, Faculty of Agriculture, Kabul, Afghanistan https://orcid.org/0000-0002-7994-130X

DOI:

https://doi.org/10.62810/jnsr.v4i2.444

Keywords:

Peach, Ginger, Nectar, Sensory evaluation, Storage stability

Abstract

This study was carried out in 2025 at the Horticulture Department Laboratory, Faculty of Agriculture, Kabul University, Kabul, Afghanistan. The study aimed to investigate the influence of ginger extract on the physicochemical characteristics, sensory quality, and storage stability of peach nectar. The experiment consisted of seven treatments formulated using a combination of 65% sugar syrup and 35% natural fruit pulp. The formulations contained 94–100% peach pulp blended with 1–6% ginger extract. Each treatment was replicated three times and laid out in a Factorial Completely Randomized Design (F-CRD). Evaluated parameters included biological attributes (juice spoilage), chemical properties such as total soluble solids (TSS), titratable acidity, pH, reducing sugar, non-reducing sugar, and total sugar, as well as sensory attributes including appearance, color, flavor, taste, odor, texture, and overall acceptability. In addition, the benefit–cost ratio (BCR) of the most effective formulation was calculated to determine its economic viability. The findings of the study showed that both ginger concentration and storage duration had a significant effect on the chemical and sensory quality of ginger-flavored peach nectar. During storage, TSS, total sugars, and reducing sugars increased, while pH and non-reducing sugars decreased. These changes are mainly associated with biochemical transformations occurring over time. Sensory evaluation revealed that formulations containing 1–3% ginger maintained better stability in appearance, color, taste, odor, texture, and overall acceptability throughout the storage period. In contrast, samples with higher ginger levels (4–6%) showed a decline in quality during storage. Overall, the formulation containing 2% ginger (T3) was identified as the most suitable treatment, as it demonstrated good chemical stability along with high sensory acceptance.

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