Department of Horticulture, Narendra Deva University of Agriculture and Technology, Narendra Nagar (Kumarganj), Faizabad 224 229
Recipes for commercial prepration of guava RTS beverage were evaluated. The varietal suitability and storage stability were also examined. The recipe containing 10% pulp and 11% TSS with 0.25% acidity was found most ideal. The RTS beverage prepared from Sardar (L-49) was better than that of Allahabad Safeda, Apple Colour and Sangam. Storage stability of the product was found 4 months at ambient temperature.
