Preparation and processing of strawberry juice cv. winter dawn

The present study was undertaken to investigate the effects of varying pulp levels and total soluble solids (TSS) concentrations on the physicochemical properties of strawberry juice during storage. The experiment was carried out at the Post Harvest and Value Addition Laboratory, Mewar University, Chittorgarh (Rajasthan), using a Factorial Completely Randomized Design (FCRD) with 12 treatment combinations and three replications. Strawberry juice samples were analyzed at 0, 30, and 60 days for parameters including Total Soluble Solids (°Brix), Titratable Acidity (%), Total Sugar (%), and Reducing Sugar (%). Results revealed that higher TSS (18°Brix) and pulp content (15%) significantly improved juice quality and stability during storage. Treatment B3P4 (18°Brix + 15% pulp) consistently recorded the highest TSS, total sugar, and reducing sugar levels, along with the lowest acidity across all storage intervals. In contrast, treatment B1P1 (13°Brix + 7% pulp) exhibited the lowest sugar content and highest acidity. Statistically significant differences were observed for most parameters from 30 days onward, indicating that higher initial TSS and pulp concentrations effectively preserved juice quality over time. The study concludes that optimizing TSS and pulp levels is essential for enhancing the shelf life, nutritional value, and overall physicochemical stability of strawberry juice.