Physico-chemical changes during storage of litchi (Litchi chinensis) beverages


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Authors

  • PRABHAKAR SINGH
  • I S SINGH

Abstract

An experiment was conducted during 1986 and 1987 on storage of litchi (Litchi chinensis Soon.) beverages at Faizabad. There was a gradual decrease in organoleptic score and chemical changes during Their storage at room temperature. The ready-to-serve drink and nectar were acceptable up to 3 months. Squash could be maintained up to 4 months. Chemical change during storage led to the formation of off-flavour and discoloration of beverages

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Author Biographies

  • PRABHAKAR SINGH
    Assistant Professor, Department of Horticulture, Indira Gandhi Krishi Vishwa Vidyalaya, Raipur, Madhya Pradesh 492 012
  • I S SINGH
    professor, Department of Horticulture, Narendra Deva University of Agriculture and Technology, Faizabad, Uttar Pradesh 224 229

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Issue

Vol. 64 No. 3 (1994)

Section

Articles

License

The copyright of the articles published in The Indian Journal of Agricultural Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

SINGH, P., & SINGH, I. S. (2013). Physico-chemical changes during storage of litchi (Litchi chinensis) beverages. The Indian Journal of Agricultural Sciences, 64(3). https://epubs.icar.org.in/index.php/IJAgS/article/view/29079