PHYSICOCHEMICAL CHANGES DURING STORAGE OF LITCHI (LITCHI-CHINENSIS) BEVERAGES

Authors
SINGH P SINGH IS
Citation
P. Singh et Is. Singh, PHYSICOCHEMICAL CHANGES DURING STORAGE OF LITCHI (LITCHI-CHINENSIS) BEVERAGES, Indian Journal of Agricultural Sciences, 64(3), 1994, pp. 168-170
Citations number
NO
Categorie Soggetti
Agriculture
Journal title
Indian Journal of Agricultural Sciences → ACNP
ISSN journal
00195022
Volume
64
Issue
3
Year of publication
1994
Pages
168 - 170
Database
ISI
SICI code
0019-5022(1994)64:3<168:PCDSOL>2.0.ZU;2-1
Abstract
An experiment was conducted during 1986 and 1987 on storage of litchi (Litchi chinensis Sonn.) beverages at Faizabad. There was a gradual de crease in organoleptic score and chemical changes during their storage at room temperature. The ready-to-serve drink and nectar were accepta ble up to 3 months. Squash could be maintained up to 4 months. Chemica l change during storage led to the formation of off-flavour and discol oration of beverages.