Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar

The impact of blending of nectar with coconut water, fortification with ascorbic acid and tocopherol and subsequent storage at low temperature (4-5°C) and room temperature (15-33°C) on the quality of nectar was evaluated. In most of the treatments, total soluble solids and reducing sugar content of...

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Autores principales:	Harshata Pal, Ashis Kumar Banik, Nuchhungi .
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2007
Materias:	watermelon nectar total soluble solid reducing sugar lycopene titratable acidity blending additives storage Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/ab331d6058ea446f9726391811eb0f9f
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id	oai:doaj.org-article:ab331d6058ea446f9726391811eb0f9f
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spelling	oai:doaj.org-article:ab331d6058ea446f9726391811eb0f9f2021-12-02T15:17:43ZEffect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar0973-354X2582-4899https://doaj.org/article/ab331d6058ea446f9726391811eb0f9f2007-06-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/635https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899The impact of blending of nectar with coconut water, fortification with ascorbic acid and tocopherol and subsequent storage at low temperature (4-5°C) and room temperature (15-33°C) on the quality of nectar was evaluated. In most of the treatments, total soluble solids and reducing sugar content of the nectars increased during storage, whereas the total titratable acidity and lycopene content decreased. Blending and addition of tocopherol did not show improved effect on quality. Low temperature storage recorded better stability.Harshata PalAshis Kumar BanikNuchhungi .Society for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlewatermelon nectartotal soluble solidreducing sugarlycopenetitratable acidityblendingadditivesstoragePlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 2, Iss 1, Pp 38-43 (2007)
institution	DOAJ
collection	DOAJ
language	EN
topic	watermelon nectar total soluble solid reducing sugar lycopene titratable acidity blending additives storage Plant culture SB1-1110
spellingShingle	watermelon nectar total soluble solid reducing sugar lycopene titratable acidity blending additives storage Plant culture SB1-1110 Harshata Pal Ashis Kumar Banik Nuchhungi . Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
description	The impact of blending of nectar with coconut water, fortification with ascorbic acid and tocopherol and subsequent storage at low temperature (4-5°C) and room temperature (15-33°C) on the quality of nectar was evaluated. In most of the treatments, total soluble solids and reducing sugar content of the nectars increased during storage, whereas the total titratable acidity and lycopene content decreased. Blending and addition of tocopherol did not show improved effect on quality. Low temperature storage recorded better stability.
format	article
author	Harshata Pal Ashis Kumar Banik Nuchhungi .
author_facet	Harshata Pal Ashis Kumar Banik Nuchhungi .
author_sort	Harshata Pal
title	Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
title_short	Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
title_full	Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
title_fullStr	Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
title_full_unstemmed	Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar
title_sort	effect of blending, additives and storage conditions on the quality of watermelon nectar
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2007
url	https://doaj.org/article/ab331d6058ea446f9726391811eb0f9f
work_keys_str_mv	AT harshatapal effectofblendingadditivesandstorageconditionsonthequalityofwatermelonnectar AT ashiskumarbanik effectofblendingadditivesandstorageconditionsonthequalityofwatermelonnectar AT nuchhungi effectofblendingadditivesandstorageconditionsonthequalityofwatermelonnectar
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Effect of Blending, Additives and Storage Conditions on the Quality of Watermelon Nectar

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