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Total acidity of RTS
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Beverage i.e. RTS, nectar and squash were prepared from phalsa fruits and studied for their storage stability. The total soluble solids (TSS) of RTS remained unchanged up to two months of storage while nectar and squash did not change in the first month of storage. Total acidity of RTS and nectar did not get altered in the first month of storage. There was slight increase in the level of total acidity in the squash during the storage period.
5p
trinhthamhodang1216
19-11-2020
20
2
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The fruits of Lucknow -49,Red fleshed variety and Apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.).The fruits from the winter season crop (2007).
7p
angicungduoc6
20-07-2020
10
1
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The fruits of Lucknow - 49, Red fleshed variety and Apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.).The fruits from the winter season crop(2007).
9p
trinhthamhodang6
09-07-2020
13
1
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Formulation of Jamun RTS, a nutraceutical beverage by blending Jamun with avocado and nannari, was conducted at College of Horticulture, Bangalore. The prepared Jamun RTS was analysed for physico-chemical characters and sensory quality at monthly interval for three months of storage. The TSS, pH, total sugars and reducing sugars were found to have increased during the storage whereas; acidity, anthocyanin, ascorbic acid content, total antioxidants, non- reducing sugars and the organoleptic scores had decreased.
8p
chauchaungayxua5
05-05-2020
9
2
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Studies on storage behavior of primary processed leafy vegetables under different storage conditions
The present investigation was undertaken in the Post – harvest Technology Laboratory of Horticulture Section, RCSM College of Agriculture, Kolhapur during 2017-18 to study effect of storage conditions on shelf life and quality of primary processed leafy vegetables. The treatment combination comprised of three storage conditions such as room temperature (RT), zero energy cool chamber (ZECC) and refrigerated storage (RS) and five different leafy vegetables such as fenugreek, coriander, spinach, pokala and rajgira in FCRD with three replications.
24p
chauchaungayxua3
07-02-2020
20
1
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The investigation entitled recipe standardization and storability of jamun RTS with alternative sweeteners was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2015-16. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination for RTS. The treatments were replicated three times in Completely Randomized Design (CRD).
12p
nguaconbaynhay1
04-12-2019
11
1
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