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The study was aimed to identify the physicochemical and sensory changes of strawberry and dates blend ready to serve drink in storage of three months with gap of 15 days at room temperature (25-30 0 C). Strawberry and dates juice blend ready to serve drink were formulated as SDB1 = 9:1, SDB2 = 8:2, SDB3 = 7:3, SDB4 = 6:4 and SDB5 = 5:5 by addition of sodium benzoate (0.01%) in each treatment as preservative and mixed 20% of each combination with 10 0 brix sugar solution of calculated value. The samples were analyzed physicochemically (pH, vitamin C, TSS, % acidity, reducing sugar, non-reducing sugar and sugar acid ratio) as well as organoleptically (flavor, color, taste and overall acceptability). Outcomes of experiments showed a mean of total soluble solids of strawberry and dates blend ready to serve drink upgraded from 13.05 to 13.89°brix. % acidity of blend enhanced from 0.71 to 0.95, reducing sugar increased from 9.29 to 10.91, whereas pH was reduced from 4.66 to 3.82, ascorbic acid value was declined from 48.67 to 31.51, non-reducing sugar decreased from 4.02 to 2.90 and sugar acid ratio declined from 20.23 to 14.77. Sensory evaluation showed that mean scores for color of strawberry and dates blend ready to serve drink were reduced from 8.36 to 5.10, flavor decreased from 8.15 to 5.21, taste reduced from 8.11 to 5.11 and overall acceptability also declined from 8.21 to 5.14 during storage. From this research it was concluded that SDB3 (Strawberry and date juice blend in ratio (7:3) + 0.01% sodium benzoate) found finest among all other combinations of ready to serve drink.

Performance of twelve sweet orange varieties (Casagrande,

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

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