Effect of Pulp Concentration on Physicochemical and Organoleptic Changes in RTS and Juice During Storage

Mukesh Kumar, B.S. Yadav and V.P.S. Yadav


The experiment was conducted at CCS Haryana Agricultural University, Regional Research Station, Bawal. The
ripe fruits of Phalsa were blended with 0.5 litre water per kg fruits and heated to 70 ºC thereafter stained to prepare
pure juice. RTS was prepared by adding 10, 12.5 and 15 per cent juice. Total soluble solids (TSS) and acidity were
adjusted with the help of sugars and citric acid and fixed to 10º Brix and 0.3 per cent, respectively. TSS and ascorbic
acid of the RTS increased with increase in storage period, however, acidity and organoleptic rating decreased with
increasing concentration of juice/ pulp. TSS, ascorbic acid and acidity of the RTS decreased with increase in the
storage period. However, organoleptic rating increased initially upto 60 days of storage, thereafter it also decreased
with the increase in storage period upto 90 days of storage.


Phalsa (Grewia subinaequalis); RTS; Ascorbic Acid; TSS; Acidity;

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