ISSN : 0975-3710
EISSN : 0975-9107
BALVEER SINGH1*, IVI CHAKARBORTY2, DOMBEWARISA S. MARAK3
1Department of Post Harvest Technology of Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi Viswa Vidyalaya, Mohanpur, Nadia, WB, 741252, India
2Department of Post Harvest Technology of Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi Viswa Vidyalaya, Mohanpur, Nadia, WB, 741252, India
3Department of Post Harvest Technology of Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi Viswa Vidyalaya, Mohanpur, Nadia, WB, 741252, India
* Corresponding Author : balveer048@gmail.com
Received : 23-08-2016 Accepted : 04-09-2016 Published : 30-10-2016
Volume : 8 Issue : 52 Pages : 2504 - 2507
Int J Agr Sci 8.52 (2016):2504-2507
Keywords : Litchi, Pineapple, Ascorbic acid, Total sugar, Organoleptic quality
Academic Editor : Brijesh Kumar Singh
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared
Studies on different combination of litchi and pineapple blended nectar were evaluated for physico-chemical, sensory characteristics and shelf life in refrigerator temperature. Some of the important findings of present nectar investigation are summarized as total soluble solids, reducing sugar and total sugar showed gradual increase in the duration of 8 months and decreased in all treatment of blended nectar at low temperature till end of storage. Highest content of TSS and total sugar were found in treatment 100% litchi juice, reducing sugar content in 100% pineapple juice after 8 months of storage. The maximum titritable acidity content was showed in treatment 75% litchi+25% pineapple (0.50 per cent) 9 months after storage as compared to other treatments. Retention of ascorbic acid and pH value in all treatments. The organoleptic test 100% litchi and 100% pineapple juice ranked maximum acceptable with highest score in colour, taste and overall acceptability after 9 months of storage.