Progressive Horticulture

Studies were conducted on preparation and preservation of Squash beverages from mulberry (Morus nigra Linn.) fruits. The experiments were conducted at Post Harvest Technology laboratory at N.D. University of Agriculture and Technology, Narendra Nagar, Faizabad (U.P.). The findings of the study indicate that mulberry fruits are rich in TSS, acidity, ascorbic acid and minerals. Out of six treatments, the recipe containing 25 percent fruit juice, 45° B Total Soluble Solids and 1.2 percent acidity was found most suitable for preparation of squash and recorded highest organoleptic score (8.8). Storability of the product was found to be best till end of the experiment at room temperature.