To standardize the process technique for preparation of RTS blends from water apple fruit and study their storage behaviour

Abstract

The present investigation on “Studies on process technique and storage behaviour of RTS blends from water apple (Syzygium aqueum) fruit and study their storage behaviour” was carried out in the Postharvest Management Laboratory, College of Horticulture, Dr. Y.S.R. Horticultural University Anatharajupeta, Annamayya district, Andhra Pradesh. Juice was extracted from water apple, pineapple, pomegranate, beetroot and carrot blended with different proportion as per treatment required in the ratio of viz., 75:25, 50:50, 50:25:25, 95:5, 90:10, 90:5:5 and 100% Water apple juice for the preparation of RTS. These RTS blends were evaluated for physio-chemical and organoleptic properties at 0, 30, 60 and 90 days after storage. It was observed that RTS blends prepared from (T8) water apple juice: beetroot juice (95:5) was found to be maximum total sugars (18.40%), ascorbic acid content (12.31 mg/100 g), anthocyanin content (1.66 mg/100 g), total phenols (12.03 mg/100 g), and total protein (1.81%), whereas colour (8.79), taste (8.83), overall acceptability (7.21) given by 9 point hedonic scale. It is observed that gradual increase in total sugars, whereas gradual decrease in the anthocyanin content, total phenols, and total protein in all the treatments. It is observed that based on colour, taste, and overall acceptability (T8) water apple juice: beetroot juice (95:5) was found to be the best treatment among all treatments from 0 to 90 days after storage.