Assessment of physico-chemical characteristics of fresh roselle (Hibiscus sabdariffa L.)

Abstract

An experiment was conducted at the Laboratory of Post-Harvest Management, K.D. College of Horticulture and Research Station, Jagdalpur, Bastar (C.G.) during 2024-25. The physical parameters observed in fresh roselle included capsule diameter, capsule length, capsule color, pulp color, capsule weight, calyces weight, seed weight, waste portion, edible index and waste index. The corresponding values were 2.3 cm, 4.2 cm, wine red, pinkish red, 4.18 g, 2.27 g, 0.6 g, 1.91 g, 54.30% and 45.69%, respectively. The chemical characteristics evaluated were total soluble solids, pH, titratable acidity, ascorbic acid, total sugar, reducing sugar and non-reducing sugar, with their respective values being 4.5 °Brix, 2.4, 3.3%, 18.2 mg/100 g, 3.38%, 1.65%, and 1.73%. Roselle is commonly used in beverages and is highly valued for its nutritional and medicinal attributes, particularly its antioxidant, anti-inflammatory and therapeutic properties, indicating its significance as a health-promoting food ingredient.