Studies on preparation and preservation of seabuckthorn (Hippophae rhamnoides L.) squash beverage

Studies were conducted on preparation and preservation of seabuckthorn (Hippophae rhamnoides L.) squash at Field Research Laboratory (DRDO) Leh, located at an altitude of 3,405.0 ft above MSL. The findings indicate that the recipe containing 25 per cent pulp and 50 per centTSS with 1.0 per cent acidity, was most suitable for preparation of squash. The stability of the beverage during storage was found upto 12 months at ambient temperatures under Ladakh conditions. The product did not freeze even upto −22°C.