Vol. 4 (3) : May-June 2013 issue
Green Farming Vol. 4 (3) : 373-375 (May-June, 2013)
Studies on preparation and storage of unfermented beverages of jamun (Syzygium cuminii Linn. Skeels) fruits.
VIDYA MHAPRALKAR1*, P.P. RELEKAR2, P.M. HALDANKAR3, K.H. PUJARI4 and D.J. DABKE5
Deptt. of Horticulture, College of Agriculture (Dr. B.S. Konkan Krishi Vidyapeeth), Dapoli - 415 715 (Maharashtra)
Designation : 1P.G. Student *(rutujakadam28@yahoo.in), 2Asstt. Professor, 3Head of Dept., 4Project Officer, 5Soil Scientist
Subject : Agronomy and Crop Production
Paper No. :
Total Pages : 3
Received : 16 January 2013
Revised accepted : 08 May 2013
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Citation :
VIDYA MHAPRALKAR, P.P. RELEKAR, P.M. HALDANKAR, K.H. PUJARI and D.J. DABKE. 2013. Studies on preparation and storage of unfermented beverages of jamun (Syzygium cuminii Linn. Skeels) fruits. Green Farming Vol. 4 (3) : 373-375 ; May-June, 2013
ABSTRACT
The ripe jamun fruits were used for different unfermented beverages. As regards the organoleptic evalution, different unfermented beverage organoleptically acceptable during 6 months of storage. The changes in T.S.S. , reducing sugar, total sugar, titratable acidity and pH of unfermented beverage like juice, R.T.S. and squash was statistically significant. However, the changes in titratable acidity was non-significant in jamun squash at ambient temperature during storage.
Key words :
Chemical analysis, Jamun fruit, Juice recovery, Organoleptic evaluation.
