Dr. (Mrs.) PUSHPA BHARATIDEEPA M. MADALAGERI2018-05-262018-05-262015-06http://krishikosh.egranth.ac.in/handle/1/5810047719The survey conducted in Dharwad depicted that watermelon, jackfruit and mango were commonly processed by local vendors along with other seasonal fruits. Edible waste generated from watermelon, jackfruit and mango processing were 32.04, 23.62 and 33.83 per cent respectively. Proximates, minerals, fiber and antinutrient contents were significantly higher in edible waste (rind, mesocarp and peel) of selected fruits than respective pulps/bulb. Mango peel possessed significantly higher antioxidant capacity (29.68 mg/g DM), polypenols (24.61 mg GAE/gDM), flavonoids (28.24 mg QE/gDM), tannins (4.75 mg/100g) and β-carotene compared to pulp (3.11 mg/gDM, 2.01 mg GAE/gDM, 14.25 mg QE/gDM and 0.38 mg/100g). Pickle prepared with watermelon rind had significantly higher protein (4.45%), fat (7.05%), minerals (11.83%), fiber (4.56%), carbohydrate (8.67%), energy (116 Kcal/100 g) soluble dietary fiber (3.83%) and bioactive compounds compared to rind (0.41, 0.02, 0.49, 0.78, 2.28, 11 Kcal and 3.73%). The sensory scores of pickle stored for 180 days were 8.20 (appearance), 8.23 (colour), 7.39 (texture), 7.55 (flavour), 7.60 (taste), 7.70 (overall acceptability) with acceptability index of 86.42. Watermelon rind candy prepared with 1: 1.25 ratio of rind and sugar had significantly higher sensory scores with acceptability index of 95 per cent and possessed better nutritional and antioxidant activity. The moisture, titratble acidity and microbial count increased with increase in storage period in pickle and candy. Glass bottle and carton with butter paper were suitable packaging material for storage of watermelon rind/pickle and candy. The B: C ratio of pickle and candy was 1.37 and 3.25. The greengram laddu incorporated with 15 per cent of mango peel powder was most acceptable with acceptability index of 95.24 per cent.ennullThesis