Department of Horticulture, N.D. University of Agriculture and Technology, Narendranagar, Faizabad (UP) - 224 249
*Presently at Dr YS Parmar University of, Horticulture & Forestry, Nauni-Solan (H.P.). E-mail: shailendra.dwivedi@rediffmail.com
Online published on 3 April, 2012.
Studies were conducted on preparation and preservation of RTS and nectar beverages from fruits of mulberry (Morus nigra Linn). The experiments were conducted at N.D. University of Agriculture and Technology, Faizabad (UP). The findings of the study indicate that out of six treatment evaluated, the recipe containing 10 percent fruit juice, 13 0 B TSS and 0.3 percent acidity was most suitable for preparation of RTS. The best results for nectar preparation was obtained with recipe containing 20 percent juice, 13 0 B TSS and 0.3 percent acidity. Storability of both the products was found to be for a period of 5 months at room temperature.
