Matured banana of varieties Malbhog and Harichal were collected from Chitwan and Balkhu
respectively. Combs separated from bunch were partly used for candy preparation and partly
allowed/or ripening. Crystallized candy of banana was prepared according to prescribed method
having 65 °Bx TSS and dried to moisture content $10%. Dried candy was taken for sensory
evaluation for color, flavor, texture and taste and liked by most of the panelists with giving the
score (mean values) 7, 6.5, 7.5 and 8 respectively according to hedonic rating method. During
ripening, average pH and acidity (0/6) were observed daily till fully ripened and was found
increased gradually with different treatments for ripening MA. M8, Mc.for Malbhog variety and HA.
H8 He for Harichal variety to become 4.4 & 0.7787, 4.5 & 0.6668, 4.6 & 0.6065, 4.4 & 0.7639, 4.4
& 0.7615 and 4.5 & 0.7360 respectively. Similarly average TSS (OBx) was observed at the same
time of acidity evaluation and recorded as 21.8, 21.5, 21.3, 21.0, 20.8, and 20.5. Similarly chemical
components of both varieties ofMalbhog and Harichal were analyzed for moisture 70.25 and 71.72
%, total sugar 18.43 and 17.24%, protein 1.44 and/./%, pectin 0.95 and 0.73%, crude fiber 0.38
and 0.39%, total ash 0.89 and 0.96%, vitamin C 15.74 and /2.09 mg/JOOg, iron 0.4 and
0.55mgl/00g, calcium //.96 and /2./0 mg/100g, phosphorus 0.31 and 0.28 mg/100g and fat
content 0.39 and 0.43% respectively. From ripened banana, juice was extracted by the use of
pectinase enzyme by incubating at 32°C for 2 hours followed by squeezing. The juice was blended
with water 20% by weight, blended with sugar and citric acid to raise TSS to 56°Bx and 1.4%
respectively to make a concentrate form of nectar (when diluted to 4 times with water we got the
nectar of 20% fruit juice content, 0.35% acidity and 14% TSS). The nectar was then boiled. hot
filled, sealed and stored for self life observation and sensory evaluation. Sensory evaluation was
carried out in terms of color, flavor, mouth feel and taste and liked by most of the panelists with
giving score (mean values) 6, 7, 7 and 6 respectively according to hedonic rating method. The
nectar in concentrate form was stored for self life study and found in good condition without any
deterioration for 9 months.

Matured banana of varieties Malbhog and Harichal were collected from Chitwan and Balkhu
respectively. Combs separated from bunch were partly used for candy preparation and partly
allowed/or ripening. Crystallized candy of banana was prepared according to prescribed method
having 65 °Bx TSS and dried to moisture content $10%. Dried candy was taken for sensory
evaluation for color, flavor, texture and taste and liked by most of the panelists with giving the
score (mean values) 7, 6.5, 7.5 and 8 respectively according to hedonic rating method. During
ripening, average pH and acidity (0/6) were observed daily till fully ripened and was found
increased gradually with different treatments for ripening MA. M8, Mc.for Malbhog variety and HA.
H8 He for Harichal variety to become 4.4 & 0.7787, 4.5 & 0.6668, 4.6 & 0.6065, 4.4 & 0.7639, 4.4
& 0.7615 and 4.5 & 0.7360 respectively. Similarly average TSS (OBx) was observed at the same
time of acidity evaluation and recorded as 21.8, 21.5, 21.3, 21.0, 20.8, and 20.5. Similarly chemical
components of both varieties ofMalbhog and Harichal were analyzed for moisture 70.25 and 71.72
%, total sugar 18.43 and 17.24%, protein 1.44 and/./%, pectin 0.95 and 0.73%, crude fiber 0.38
and 0.39%, total ash 0.89 and 0.96%, vitamin C 15.74 and /2.09 mg/JOOg, iron 0.4 and
0.55mgl/00g, calcium //.96 and /2./0 mg/100g, phosphorus 0.31 and 0.28 mg/100g and fat
content 0.39 and 0.43% respectively. From ripened banana, juice was extracted by the use of
pectinase enzyme by incubating at 32°C for 2 hours followed by squeezing. The juice was blended
with water 20% by weight, blended with sugar and citric acid to raise TSS to 56°Bx and 1.4%
respectively to make a concentrate form of nectar (when diluted to 4 times with water we got the
nectar of 20% fruit juice content, 0.35% acidity and 14% TSS). The nectar was then boiled. hot
filled, sealed and stored for self life observation and sensory evaluation. Sensory evaluation was
carried out in terms of color, flavor, mouth feel and taste and liked by most of the panelists with
giving score (mean values) 6, 7, 7 and 6 respectively according to hedonic rating method. The
nectar in concentrate form was stored for self life study and found in good condition without any
deterioration for 9 months.