摘要：The research was conducted to investigate the combined effect of sucrose - glucose solution on banana slices in ratio 1:1 and 7:3 sucrose glucose combination for 72 hrs and after every dipping slices were tested for pH, T.S.S, acidity moisture and ascorbic acid content, and organoleptic properties like colour, flavour and texture was also assessed. The observed results showed that pH decreased after 72 hrs. T.S.S increased from 21-30, in 36o brix, acidity also increased from 0.53-1.2. The moisture content decreased from 74.44% - 63% increase in T.S.S. Ascorbic acid content decrease color and flavor remain acceptable but texture decrease at 60o brix after 72 hrs.
