No abstract

Passion fruit nectar was developed from yellow and purple passion fruit separately and also by blending both yellow and purple fruits, in different combinations of TSS and juice. It was initially subjected to organoleptic evaluation to determine the best combination of TSS and juice content in nectar. Organoleptic evaluation revealed that passion fruit nectar containing 20% juice and 20°Brix was more acceptable in all the three categories (yellow and purple separately, and yellow blended with purple). Total soluble solids, non-enzymatic browning, reducing, non-reducing and total sugars increased while, titratable acidity, vitamin C, total carotenoids, total phenols and total flavanoids decreased during storage. Organoleptic quality of passion fruit nectar declined during storage in all the treatments. The rate of decline was faster in nectar stored under ambient conditions compared to those stored under refrigerated condition. Microbial load in all the samples was within the acceptable limits even after three months of storage.