Vol. 4 (4) : July-August 2013 issue
Green Farming Vol. 4 (4) : 520-522 (July-August, 2013)
Studies on preparation and storage of unfermented beverages of karonda (Carrisa congesta L.) fruits
VIDYA MHAPRALKAR1*, P.P. RELEKAR2, P.M. HALDANKAR3, K.H. PUJARI4 and D.J. DABKE5
Department of Horticulture, College of Agriculture, Dapoli - 415 715 (Maharashtra)
Designation : 1P.G. Student *(rutujakadam28@yahoo.in), 2Asstt. Professor, 3Head of Dept., 4Project Officer, 5Soil Scientist
Subject : Fruit Science and Pomology
Paper No. : P-0706
Total Pages : 3
Received : 16 January 2013
Revised accepted : 10 July 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 karonda (Carrisa congesta L.) fruits. Green Farming Vol. 4 (4) : 520-522 ; July-August, 2013
ABSTRACT
The ripe karonda fruits were used for the preparation of different unfermented beverages. The change in T.S.S., sugar (reducing and total) , titratable acidity and pH of unfermented beverages like juice, R.T.S. and squash were statistically significant, whereas changes in T.S.S. of squash were non-significant at ambient temperature. As regards the organoleptic evalution, the different unfermented beverages were organoleptically acceptable during 6 months of storage.
Key words :
Chemical analysis, Fruit beverages, Juice recovery, Karonda fruit, Organoleptic evaluation.
