Studies on preparation and preservation of beverages from Phalsa fruit (Grewia subinaequalis L.)

The present investigation “Studies on preparation and preservation of beverages from Phalsa fruit (Grewia subinaequalis L.)” carried out in post harvest technology laboratory of the Department of Horticulture, Allahabad School of Agriculture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad. The investigation comprised of four sets of experiments in first experiment physico-chemical composition of was studies. In second experiment optimum fruit to water ratio was determined for experiment of juice. In third experiment recipes were evaluated for the preparation of beverages namely R.T.S., nectar and squash. In fourth experiment charges in the products during storage were studied. On the basis of the experiment conducted and experiment findings it was concluded that R.T.S. of composition of 10% juice, 13% T.S.S. and 0.3% acidity, nectar containing 20% juice, 13% TSS and 0.3% acidity and squash composition 25% juice, 45% TSS and 1.2%acidity were found ideal with highest score In orgnoleptic test and testing of suitable recipe for preparation of quality beverages storage stability of Phalsa beverages.