Consumers are increasingly expecting the fruits to be tasty and attractive while being safe and healthful. The objective of the present study was to develop a lemon drink and to see the effects of different storage temperatures, presence of gasses and storage period over the biochemical quality of the drink. In the preparation of lemon drink, volume of lemon juice (Citrus limon) (10%), sugar (11%) and water (79%) were used. Lemon juice was fi lled in sterilized glass bottles, sealed and Pasteurized at 85oC for 15 minutes and stored at 37oC and 6oC with and without vacuum for 150 days. Biochemical changes in lemon drink were investigated after each 30 days for the period of 150 days. Following chemical parameters of fruit juice were determined : total soluble solid (TSS), acidity, pH, moisture, ash content, carbohydrate, protein, fat and ascorbic acid were quite similar for both varieties. The dark yellow color of lemon cultivar had eye appeal effect to the consumers. With the various nutritional benefi ts, the fruits could be recommended for commercial exploitation and preparation of different value added products. A gradual increase in acidity, total soluble solids, reducing sugars and total sugars was observed in all samples, while pH and ascorbic acid decreased gradually during storage studies. The declining trend in ascorbic acid contents of lemon drink was increased as a function of product storage. The overall results showed that samples without presence of gasses (sealed with vacuum) at 6°C gave best results for ascorbic acid retention.

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Total Soluble Solids (T.S.S):Total Soluble Solids were determined by using Abbes refractometer (0-32˚Bx) and expressed in degree brix (˚Bx). AbstractPresent investigation was undertaken to prepare carbonated beverage from pomegranate juice. Fruits of Ganesh variety were used in investigation. The yield of pomegranate juice obtained on whole fruit basis was 43percent while it was 68percent on aril weight basis. The carbonated beverage was prepared with 5,10,15,20 percent pomegranate juice with blending of ginger juice at 1, 2, 3percent by maintaining the TSS at 15 Brix and acidity 0.32percent. Based on the organoleptic evaluation, carbonated beverage with 10 per cent pomegranate juice and ginger juice 1percent was best among all the levels.