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. Keywords : Phalsa (Grewia subinaequalis); RTS; Ascorbic Acid; TSS; Acidity;

Keyword: Haryana Agricultural University, Regional Research Station, Bawal.