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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan
Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry.
The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services.
The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.
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ThesisItem Open Access “Utilization of mango seed kernels for value added products”(College of Horticulture and Forestry Neri, Hamirpur (H.P.), 2021-12-04) Vishakha; Verma, Anil KThe suitability of mango seed kernels evaluated for the preparation of value added product like pickle, chutney and sauce. The seedling mango fruit weighed about 160.60 g with the respective size parameters of 65.94 mm (length) and 47.58 mm (diameter) whereas; kernels had 9.30g weight, 44.23 mm length and 20.57 mm diameter. Different components of seedling mango fruit accounted for 16.36 % peel, 68.90 % pulp, 9.34 % kernels and 5.40 % seed coat. The mango seed kernels were regarded as rich source of various bioactive substances as they contain a substantial proportion of carbohydrates (70.50 %), proteins (6.37 %), fat (8.93 %), crude fibre (1.47 %), ascorbic acid (103.60 mg/100g), tannin (1.02 %), phenol (103.33 mg/100g) and starch (64 %). During developmental stages of kernels a steady increase in starch content has been noticed. On the contrary, the mean maximum tannin content (15.36 %) was observed when fruits harvested at unripe stage and minimum (1.02 %) in kernels when fruits were harvested on 42 days after unripe stage of fruits Immersion of decorticated slices of kernels in 15 % salt solution + 0.05 % Sodium Benzoate + 0.5 % Acetic Acid + 0.5 % Turmeric Powder (T4) brought about significant reduction in tannin content from initial value of 1.02 to 0.60 per cent during 90 days storage as compared to other treatments. Sensory evaluation of kernels at different storage intervals indicated that the colour, texture, taste and overall acceptability was better in the kernels immersed in (T4) followed by (T3).The tannin content in mango seed kernels stored in 15 % salt solution was recorded as 1.02, 0.95, 0.84, 0.75 and 0.64percent during 30 days storage at intervals of 0, 7, 14, 21 and 30days respectively. Among different pre-treatments, P1 (blanching of kernels for 2 min) was found to be best as it reduces tannin to a level 0.20 % that is desired level and was found suitable for development of different value added product. Out of different recipes, mango kernel pickle prepared by using kernels immersed in 15 % salt solution for 30 days followed by blanching for 2 minutes (R2) was found most appropriate on basis of sensory acceptability. The prepared mango seed kernels pickle contained 60.78 % moisture, 2.62 % protein, 0.22 % fat, 2.01 % crude fibre, 6.19 % ash, 39.22 % total solids, 10.42 % salt, 3.49 pH, 1.46 % titratable acidity, 10.03 mg/100g ascorbic acid, 30.43 %, carbohydrates, 0.11 % tannin and 1038.56 mg/100g phenol. For preparation of mango kernels chutney Recipe R3 (immersion of kernels in 15 % salt for 30days followed by blanching for 2 minutes with 70 % TSS) was adjudged best. The prepared mango kernel chutney contained 50.55 % protein, 20.02 % fat, 0.90 % crude fibre and 1.05 % ash, 50.22 ⁰B total soluble solids, 10.30 % salt, 4.39 pH, 1.61 % titrable acidity, 3.28 mg/100g ascorbic acid, 63.64 % carbohydrates, 0.15 % tannin, 200.00 mg/100g phenol, 40.89 % total sugars and 25.70 % reducing sugars The recipe R2 (storage of kernels for 30 days in a 15 % salt solution followed by blanching for 2 min + TSS 17 %) was selected as the best .The results indicated that the mango seed kernels can be successfully utilized for the preparation of edible processed products viz. pickle, chutney and sauce which can add a variety to the food industry.ThesisItem Open Access “Evaluation of different aonla (Phyllanthus emblica L.) varieties for preparation of low-calorie candies”(College of Horticulture and Forestry Neri, Hamirpur, 2021-11-19) Rashmi; Verma, Anil KumarThe suitability of utilization of aonla fruits cv. Chakaiya and Krishna for preparation of low calories candies was evaluated. On the basis of physico-chemical attributes, aonla fruits were found suitable for development of candies The aonla fruits were regarded as rich source of various bioactive substances as they contained a substantial proportion of ascorbic acid (614.75-645.29 mg/100g), crude fibre (0.58-0.71%) tannins (1.56-1.71%) and total phenols (176.47-178.49 mg /100gm %) besides 7.49-8.39% total sugars, 2.12-2.58% reducing sugars and 5.37-5.86% non- reducing sugars. Moisture content and total solids varied between 75.41-77.89 % and 22.11-24.59 %, respectively. The average total soluble solids , titratable acidity, pH, antioxidant activity, ash content, non-enzymatic browning and antioxidant activity in aonla fruits cv. Chakaiya and Krishna ranged from 9.1 to 10.33 ⁰B, 1.98 to 2.53 per cent, 2.56 to 2.62, 61.85 to 68.29 per cent, 2.64 to 2.86 per cent, 0.04 to 0.05 OD and 61.85 -68.29 %, respectively. The storage stability of aonla fruit candies of different cultivars viz., Chakaiya and Krishna evaluated after packing in polyethylene and aluminium pouches stored at ambient temperature up to 90 days at periodic intervals of 0, 30, 60 and 90 days. Sugar candy, honey candy and apple juice concentrate candy prepared with two cultivars contained 15.09-16.87 per cent moisture, 83.13-84.91 per cent total solids, 72.96- 75.51 ⁰Brix TSS, 63.67-72.98 per cent total sugars, 22.56-39.27 per cent reducing sugars, 0.04-0.17 OD non-enzymatic browning, 0.49-0.74 per cent titratable acidity, 4.01-4.47 pH, 148.77-201.66 mg/100g vitamin C, 79.14-87.17 mg/100g total phenols and 77.45-80.06 per cent antioxidant activity with no microbial growth in any of the sample. Honey candies and apple juice concentrate candies were adjudged better in sensory score on 9-point hedonic score than that of other candies. Thus, the different varieties of aonla fruits can successfully be utilized for the development of self-stable osmodried low-calorie candies.ThesisItem Open Access Utilization of aonla fruits (Phyllanthus emblica L) for preparation of foam-mat dried powder(College of Horticulture and Forestry Neri, Hamirpur (H.P.), 2021-11-20) Chauhan, Sheffali; Verma, Ajay KumarThe process for preparing instant aonla fruit powder from two cultivars of aonla viz. Kanchan and Hathijhool, was standardized using the foam mat drying technology. The conversion of aonla pulp to foam was enhanced by whipping the pulp for 2 minutes after adding 0, 2 and 3% carboxy-methyl cellulose (CMC) and drying the resulting foam in a dehydrator (60±5°C) to a consistent moisture content. With respect to desired foaming parameters (foam density, foam expansion, and foam stability), physico-chemical, and sensory characteristics, drying foam with 3% CMC was found to be the most appropriate. Among two cultivars of aonla dried powder contained 79.66- 84.00°B TSS, 7.09-7.13% moisture content, 0.99-139% tannin content, 20.62-20.96% reducing sugars, 42.87-42.95% total sugars, 196.91-358.12 mg/100g ascorbic acid, 1.71-1.90% titratable acidity, 3.06-3.11 pH and 173.73-174.26mg/100g total phenols. Storage of fruit powder packed in aluminium and polyethylene pouches exhibited slight increase its moisture content and titratable acidity with minimum changes in different chemical characteristics. The value of different attributes after 90 days of storage of powder in polyethylene and aluminium pouches were 78.65, 79.01 °B TSS in Kanchan and 79.75, 80.26 °B TSS in Hathijhool; 8.0, 7.48 per cent moisture content in Kanchan and 8.01, 7.74 per cent moisture content in Hathijhool; 2.16, 2.01 per cent titratable acidity in Lalit and 2.04, 2.01 per cent titratable acidity in Hathijhool; 3.08, 3.06 pH in Kanchan and 3.03, 3.01 pH in Hathijhool; 19.96, 20.03 per cent reducing sugars in Kanchan and 20.80, 20.83 per cent reducing sugars in Hathijhool; 41.97, 42.39 per cent total sugars in Kanchan and 42.07, 42.40 per cent total sugars in Hathijhool; 350.77, 353.11 mg/100g ascorbic acid in Kanchan and 187.51, 101.61 mg/100g ascorbic acid in Hathijhool and 0.69, 0.79 per cent tannin content in Kanchan and 1.08, 1.21 per cent tannin content in Hathijhool, respectively with no microbial growth in any of the sample. However, product packed in aluminium pouches exhibited better retention of nutrients as compared to polyethylene pouches. Further, ready-to-serve beverage prepared from aonla fruit powder of two cultivars were found most acceptable on 9-point hedonic scale. Thus, aonla cultivars Kanchan and Hathijhool can be utilized for preparation of self-stable powder using foam mat drying technique.ThesisItem Open Access “Development and Evaluation of beverages from Ash gourd fruit”(College of Horticulture and Forestry Neri, Hamirpur (H.P.), 2021-10-29) Thakur, Pooja; Verma, Anil KumarThe suitability of ash gourd fruits was evaluated for preparation of beverages like juice, sweetened beverage and squash. The ash gourd juice was extracted by screw type juice extractor and resulted in juice recovery of 64.06 per cent with good physico-chemical attributes like 3.00 ºB TSS, 5.06 pH, 0.13 per cent titrable acidity, 8.13mg/100g ascorbic acids, 0.15 per cent reducing sugars, 2.19 per cent total sugars, 24.28 mgGAE/g total phenols, 0.10 non-enzymatic browning and 25.05 per cent antioxidant activity. On the basis of 9-point hedonic scale, different combinations for preparation of ash gourd beverages were tried, out of which the sweetened beverage developed by using 85 per cent juice, 15 °B TSS and 0.3 % acidity while, squash with 25 per cent juice, 40 °B TSS and 1.2 per cent acidity was found most appropriate. All these beverages were preserved with different methods of preservation viz. pasteurization, KMS @ 350 ppm, sodium benzoate @ 600 ppm and their combinations, out of which beverages preserved with KMS was found to be best viz. juice, sweetened beverage and squash with TSS (3.08, 14.99 and 40.87 ºB), ascorbic acid (7.31, 8.85 and 9.06 mg/100g), reducing sugars (0.23, 8.14, 34.94 per cent), total sugar (2.27, 13.94 and 37.39 per cent), total phenols (23.91, 24.80 and 24.29 mgGAE/100g), NEB (0.025, 0.011 and 0.010) and antioxidant activity (26.36, 25.23 and 21.58 per cent), respectively. Though, sensory scores decreased with the advancement of storage but processed beverages preserved with different preservation methods were well above the acceptable limits between like slightly to like very much. The study indicated that processed beverages can be safely stored up to a period of 90 days with minimal changes in chemical and sensory attributes. Henceforth, it is concluded that ash gourd juice which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched beverages of remunerative cost.ThesisItem Open Access ANTIOXIDANT RICH BAKERY PRODUCTS(UHF,NAUNI, 2021-12) SHARMA, BABITA; SHARMA, K DABSTRACT The present investigation entitled “Antioxidant rich bakery products” was carried out in the Department of Food Science and Technology, Dr YSPUHF, Solan, India during 2017-21. The antioxidant rich bakery products were developed from whole wheat flour enriched with dried green vegetable and oilseed powder blends and further evaluated for their quality and storage stability. Five vegetables viz., purple cabbage, broccoli, mustard, spinach leaves and bottle gourd and five oilseeds viz., soybean, linseed, sesame seed, pumpkin seed and sunflower seed were used for the enrichment purpose. The ultrasound-assisted blanching for purple cabbage, broccoli, mustard leaves, spinach leaves and bottle gourd for 2, 2, 1, 1 and 2 min, respectively was effective to inactivate catalase and peroxidase enzyme as pre-treatment before drying. Similarly, microwave roasting before grinding to powder for 7, 5, 3, 5 and 8 min in soybean, linseed, sesame seed, pumpkin seed and sunflower seeds, respectively was effective to maintain an overall quality of powder. The developed powders were analysed for various physico-chemical attributes including, FTIR, SEM and HPLC techniques used for ascertaining functional groups, microstructure and sinigrin content. The highest antioxidant potential was recorded as 65.21% in sunflower seed followed by 51.23% in purple cabbage, 48.66% in linseed and 43.20% in broccoli powder. Among different proportions of whole wheat flour, vegetable and oilseed powder tried for making biscuit and bread, the best ratio ranged in between 80:10:10 to 70:15:15 by sensory evaluation. Accordingly, the chemical analysis values of the enriched biscuits with powder blends of vegetable and oilseed ranged in between 4.33-5.48%, 10.88-15.91%, 61.72-65.25%, 51.39- 61.93% and 495.26-505.79 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and energy, respectively while for enriched bread the values ranged in between 1.89-4.12%, 12.91-20.25%, 41.60- 57.19%, 33.40-38.43% and 194.58-304.68 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and energy, respectively. The developed functional bakery products packed in polyethylene and laminated pouches exhibited marginal decrease in antioxidant activity, protein, carbohydrate and energy value during storage however, there was a significant decrease in sensory score. The biscuits were best for consumption up to 90 days of storage study in laminated pouches (ALP) retaining an excellent color, flavor and nutrients as compared to Polyethylene poches (PEP) at ambient storage temperature (10-25˚C). Subsequently, bread packed in ALP and PEP could be palatable only for 6 days at ambient temperature (24-36ºC). The cost of production for developed functional bakery products varied from Rs. 22.25-35.85 for biscuit and Rs.14.95- 26.32 for bread. Therefore, the blending of whole wheat flour with dried green vegetables and oilseeds powder could be an economic pursuit for the production of bakery products containing functional food constituents with well ascertained health benefitsThesisItem Open Access DEVELOPMENT OF FLAVOURED SOYMILK FROM HARIT SOYA AND ITS WASTE UTILIZATION(UHF,NAUNI, 2021-11) ANGMO, DECHEN; DHIMAN, ANJU KABSTRACT The present investigation entitled, “Development of flavoured soymilk from Harit soya and its waste utilization” was carried out during the year 2019-2021 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Harit soya seeds are rich source of protein (37.77 %), total chlorophyll (14.73 mg/100 g), fibre (8.52 %) and antioxidant activity (45.58 %) whereas, minerals (4.88 %), total phenols (4.35 mg GAE/g) and ascorbic acid (5.33 mg/100 g) are present in good amounts. The concentration of 10.00 per cent sugar was found to be best to sweeten soymilk. Sweetened soymilk was found to contain considerable amount of protein (3.66 %), antioxidants (17.28 %) and total phenols (22.87 mg GAE/g). To produce flavoured soymilk, cinnamon, cardamom, ginger and cocoa powder can be used at 0.60, 0.80, 0.40 and 0.60 per cent, respectively. The fruit pulp (mango, banana and guava) can be blended at 15 per cent level with sweetened soymilk to develop fruit flavoured milk. An increase in functional properties such as total phenols and antioxidant activity of soymilk was observed by the addition of flavouring agents. The flavoured soymilk can be stored safely for a period of 60 days in glass bottles under refrigerated condition with minimum changes in quality. The residue left after the extraction of soymilk i.e. okara (wet) as well as okara flour were noted to be excellent source of protein (6.12 and 34.08 %), fibre (0.60 and 3.35 %), calcium (157.60 and 875.60 ppm), phosphorus (125.88 and 699.34 ppm), potassium (222.80 and 1237.80 ppm) and magnesium (128.75 and 715.26 ppm) besides other nutrients. Potato tikki can be supplemented with wet okara up to 40 per cent while okara flour can be utilized to replace cereal flour (whole wheat and rice flour) up to 25 per cent for preparation of pancake (chilla). The incorporation of wet and dried okara was seen to enhance the nutritional properties of these products with respect to protein, fibre and minerals. Therefore, the present study concluded that Harit soya seeds which otherwise have not yet been utilized for processing into different products has great potential for conversion into soymilk. Further okara (soy residue) can be successfully incorporated for the production of value added snacks such as tikki and pancakes of enhanced nutrition and at a remunerative cost.ThesisItem Open Access DEVELOPMENT OF PROCESS PROTOCOL FOR DRYING OF STINGING NETTLE LEAVES Dr YASHWANT SINGH PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY SOLAN (NAUNI) HP partial fulfilment of the requirements for the degree MASTER OF SCIENCE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY COLLEGE OF HORTICULTURE (Urtica dioica L.)(UHF,NAUNI, 2021-11) ARUN; VAIDYA, DEVINAABSTRACT Stinging nettle (Urtica dioica L.) family Urticaceae, is wild herbaceous, perennial, flowering plant having Stinging hairs and commonly found in moist or damp soil which is native to Europe, Asia, Northern Africa, America. It is known since ancient times as a wild source of food and herbal medicine but the plant remained under-utilized due to inherent trichomes present in the leaves and stems which are responsible for causing irritation to the skin. Drying of Stinging nettle leaves not only allow their use when the plants are physiologically inactive but also extend the consumption period and utilization at the time of food shortage especially for addressing micronutrient malnutrition. In this study, Stinging nettle leaves were harvested at two stages viz. Tender leaflets from the top with meristem and mature leaves. The initial physico-chemical analysis revealed higher quality of young leaves with respect to higher crude protein (4.36%), ascorbic acid (57.82 mg/100g), antioxidant activity (14.60%) and chlorophyll a (6.55 mg/l), chlorophyll b (2.07 mg/l), total chlorophyll (8.91 mg/100g). The effect of pre-treatment and drying of Stinging nettle leaves (viz. cabinet dried and vacuum dried) on chlorophyll a and b, ascorbic acid and total phenol content as well as antioxidant activity, were investigated. Blanching of Stinging nettle leaves include water blanching and steam blanching, but the central composite design using response surface methodology revealed that water blanching using 0.15% MgO along with 2% salt for 105 seconds had highest quality as evident from ascorbic acid (7.45 mg/100g), antioxidant activity (38.74%), total phenols (21.67 mg/100g GAE), total chlorophyll (11.96 mg/l) and chlorophyll a (6.86 mg/l) and b (3.08 mg/l). However, mechanical drying of nettle leaves resulted in a higher loss of chlorophyll a and b content compared to vacuum drying. In contrast, the total phenol content and total antioxidant activity was higher in vacuum dried Stinging nettle leaves compared to cabinet dried leaves. Stinging nettle leaves powder potentially be used as a cheap natural source of antioxidant and considered safe for human consumption because no microbial growth was recorded during their accelerated storage period at temperature 37 0C and 47 0C for different days interval. Hence, it is concluded that when Stinging nettle leaves processed by using appropriate method then it helps to retain the entire quality characteristics with excellent nutritional profThesisItem Open Access PSEUDOCEREALS AND RED KIDNEY BEAN-BASED GLUTEN FREE BAKERY PRODUCTS(UHF,NAUNI, 2021-10) NEGI, NATASHA; SHARMA, K DABSTRACT The present investigation entitled “Pseudocereals and red kidney bean-based gluten free bakery products” was carried out in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during 2019- 20 and 2020-21. The present study has developed pseudocereals-based and red kidney bean enriched bakery products and their evaluation for sensory and physico-chemical quality attributes during storage. The study has highlighted the necessity for an improvement in the sensory, nutritional and functional characteristics of gluten-free bakery products. Pseudocereals (amaranth, buckwheat and quinoa) and red kidney beans are gluten free, profoundly proteinaceous and rich in carbohydrate, dietary fibre and polyphenols making them effective against celiac disease, cancer, cardiovascular disease, diabetes and many other degenerative diseases. The amaranth, buckwheat and quinoa flour contain, 4.71, 3.64 and 3.90 per cent fibre, 13.21, 11.92 and 13.14 per cent protein and 28.55, 308.12 and 80.83 mg GAE/ 100 g total phenols with 13.90, 80.20 and 58.58 per cent of antioxidant activity, respectively. Simultaneously, germinated red kidney beans flour contains 6.82 per cent fibre, 25.78 per cent protein, 2.07 mg/ 100 g total anthocyanins and 12.41 mg GAE/ 100 g total phenols with 28.03 per cent of antioxidant activity. The red kidney bean flour was blended with different proportions of amaranth, buckwheat and quinoa flour for the creation of pseudocereals and red kidney bean-based cake and bread and the best combination was selected for further studies. The amaranthbased cake and bread were made using 78:22 and 72:28 proportion of amaranth flour and red kidney bean flour, respectively, while buckwheat-based cake and bread were made with a 66:34 and 60:40 proportion of buckwheat flour and red kidney bean flour, respectively. Similarly, quinoa-based cake and bread were made by combining the flours in a 66:34 and 54:46 proportion, respectively. The developed products were evaluated for sensory, physico-chemical and microbial attributes during storage. The cake was safe for consumption up to 22 days of storage under ambient conditions (10- 15oC) while it could be stored for 26 days under refrigerated conditions (4oC). However, bread stored in the refrigerated conditions was shelf-stable and palatable for 12 days while it could be safely stored for 8 days under ambient conditions (15-25oC). Although, the nutritional and sensory quality of the products decreased slightly but, they were satisfactory for consumption till the end of their storage period. As a result, combining pseudocereals with red kidney bean-based flours has shown tremendous potential in terms of improving the sensory, nutritional and functional characteristics of gluten-free bakery products.ThesisItem Open Access STANDARDIZATION OF PROCESS PROTOCOL FOR DEVELOPMENT OF BEVERAGES FROM SUGARCANE(UHF,NAUNI, 2021-10) KLATE, ANCHAL; KAUSHAL, MANISHAABSTRACT The present study entitled “Standardization of process protocol for development of beverages from sugarcane” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Sugarcane (Saccharum officinarum) juice is popular in many countries as a cheap and sweet beverage with high nutritional value and excellent health benefits but the extracted juice from the canes turns dark brown and marked sedimentation appears during storage. The present study was conducted with the objectives to optimize the blanching conditions of sugarcane stems, to study the storage stability of pre-treated sugarcane stems, to formulate Ready to Serve Drink (RTS) from sugarcane juice and to study its shelf life. Sugarcane internodes (stem without nodes) and billets (stem with nodes) were water and steam blanched for varying time period of 1 to 7 minutes and on the basis of sensory characteristics, PPO and microbial activity, steam blanching of sugarcane internodes for the period of 5 minutes under 15 psi pressure was standardized. The PPO activity of fresh sugarcane juice was observed to be 42.73 U/mL while PPO activity of the juice extracted from blanched canes was as low as 4.60 U/mL. The treated and untreated sugarcane stems (internodes and billets) were evaluated for storage studies under ambient (17-22oC, 55-59 % RH) and refrigerated conditions (4±1oC and 60-65 % RH) with and without cling film wrapping where the study indicated that blanched internodes with cling film wrapping showed storage stability of 45 days under refrigerated conditions with minimum changes in juice yield, PPO activity and TSS while under ambient conditions stems were shelf stable upto period of 30 days with pronounced changes in juice yield, PPO activity and TSS. Recipe standardized for sugarcane RTS beverage includes 15.00 per cent sugarcane juice, raised to 12.00B TSS by addition of cane sugar and 0.40 per cent titratable acidity which contained ascorbic acid as 0.62 mg/100mL, total phenols as 3.47 mg/100mL and antioxidant activity as 11.06 per cent. The standardized beverage preserved by either thermal processing (90C for 15 minutes) in glass bottles or KMS@ 70ppm SO2 in PET bottles showed good stability for a period of 3 months with insignificant changes in its physico-chemical and sensory characteristics