Storage stability and organoleptic assessment of guava-ginger blended ready-to-serve

The present investigation entitled "Storage Stability and Organoleptic Assessment of Guava-Ginger Blended Ready-to-Serve” was carried out at Post Harvest Technology Laboratory and Biochemistry Laboratory, College of Horticulture, BUAT, Banda (U.P.) during 2020-21. The pulp/juices of guava and ginger were blended in different proportion to developed RTS. There were eight combinations of blend pulp/juices. All treatments standardized as juice or pulp 10%, TSS 10 °Brix, acidity 0.30% at initial stage and were stored at ambient temperature (28±4 °C). All treatments were store up to 6 months. The Organoleptic evaluation and biochemical properties were observed in all treatments at 0 day and 180 days. The result of guava and ginger RTS was recorded that during the storage the TSS, non-enzymatic browning and pH was increased in all the treatments while titrable acidity and ascorbic acid was decreased with storage period. It was also observed all the sensory characteristics were continuously decreased with storage period. The combination of T2 (90% guava + 10% ginger) was found superior in overall acceptability (7.38) during 180 days of storage in term of organoleptic evaluation and it was found to be best treatments as compare to rest of all treatments at 180 days of ambient storage period.