The pulp of two mango varieties viz. Keshar and Local were used to prepare beverages with 15% pulp, 15° Brix TSS and 0.30% acidity. Three packaging materials viz. glass bottle, standing pouch and PET bottle, and two storage temperatures viz. cold (5 – 7°C) and ambient (28–32°C) were employed for their storage. Increase in TSS, pH, total sugars, reducing sugars and microbial count, while decrease in acidity, non reducing sugars and ascorbic acid was observed irrespective of variety, packaging materials and storage temperatures. The decrease was found to be intense in standing pouch and PET bottle at ambient temperature, as compared to glass bottle at cold storage (5–7°C). The beverage prepared from Keshar variety, packed in glass bottle and stored at 5–7°C had maximum acceptability.
RTS, Packaging, Storage temperature, Physico-chemical properties
