Vihol, N. J.GADHAVI, ANIRUDDHKUMAR VISHNUDAN2018-05-242018-05-242015http://krishikosh.egranth.ac.in/handle/1/5810047424The present study ''Studies on preparation and its storage behavior of bael {Aegle marmelos Correa) Ready-To- Serve (R.T.S) beverage" was conducted at the Fruit Processing Center, Department of Horticulture, B. A. College of Agriculture, Anand Agricultural University, Anand during May- 2013. The experiment was laid out in a Completely Randomized Design with 6 treatments viz., T1: 10 % bael pulp + 5 ml lime juice +16 TSS, T2: 10 % bael pulp + 5 ml lime juice + 18 TSS, T3: 15 % bael pulp + 10 ml lime juice +16 TSS, T4: 15 % bael pulp + 10 ml lime juice +18 TSS, T5: 20 % bael pulp + 20 ml lime juice + 16 TSS and Te: 20 % bael pulp + 20 ml lime juice 18 TSS with four repetitions and 5 ml ginger extract was commonly added in all the treatments. Well matured, fresh, ripe and totally unblemished bael, selected ,washed, peeled, scooped, addition of water, syruping, bottling, crown corking cooling and storage were acid lime fruits and ginger fingers cut properly in small pieces, it was crushed and selected for preparation of bael RTS beverages. The dependent variables were bio-chemical characteristics like TSS, acidity, pH, reducing sugar, non-reducing sugar, total sugar, ascorbic acid, microbial activity and organoleptic score. The result indicated that as soon as the storage period prolong the characters viz., TSS, pH, reducing sugar, noreducing sugar and total sugar showed increasing trend, whereas it showed decreasing trend in ascorbic acid and acidity. There was no growth of microbial count like yeast and mould up to the 90 days of storage. Significantly the highest total soluble solids (18.87, 19.07 and 19.18 °Brix) at 30, 60 and 90 days after storage was recorded under the treatment T4 (15% bael pulp+ 10 ml lime juice + 5 ml ginger) + 1 8 TSS respectively. However, significantly the minimum pH at initial, 30, 60 and 90 days after storage, i.e. 3.76, 3.80, 3.85 and 3.86 was observed under the treatment T4 (15% bael pulp + 10 ml lime juice + 5 ml ginger) + 1 8 TSS respectively. The treatment T4 (15% bael pulp+ 10 ml lime juice + 5 ml ginger) + 1 8 TSS recorded significantly the minimum acidity i.e. 1.84, 1.64, 1.41 and 1.21 % at initial, 30, 60 and 90 days after storage, respectively. In case of ascorbic acid (mg / 100 ml juice) significantly the highest value was observed under the treatment T4 (15% bael pulp+ 10 ml lime juice + 5 ml ginger) + 18 TSS i.e. 2.30, 1.99, 1.80 and 1.40 mg / 100 ml at initial, 30, 60 and 90 days after storage periods, respectively. Similarly the maximum reducing sugar i.e. 5.30, 5.72, 6.11 and 6.60 % was recorded under the treatment T4 (15% bael pulp+ 10 ml lime juice + 5ml ginger) + 1 8 TSS at initial, 30, 60 and 90 days after storage periods respectively. Significantly the maximum non-reducing sugar was noted under the treatment T4 (15% bael pulp+ 10 ml lime juice + 5ml ginger) + 18 TSS i.e. 2.43 at initial, 2.16 at 30, 2.01 at 60 and 1.81 at 90 days after the storage respectively. Similar trend was also observed for total sugar in treatment T4 (15% bael pulp+ 10 ml lime juice + 5 ml ginger) + 18 TSS at all the respective storage period i.e 7.73, 7.88, 8.12 and 8.41% at initial 30, 60 and 90 days after storage respectively. The treatment T4 (15% bael pulp+ 10 ml lime juice + 5 ml ginger) + 1 8 TSS recorded significantly the minimum acidity i.e. 1.84, 1.64, 1.41 and 1.21 % at initial, 30, 60 and 90 days after storage, respectively. In case of ascorbic acid (mg / 100 ml juice) significantly the highest value was observed under the treatment T4 (15% bael pulp+ 10 ml lime juice + 5 ml ginger) + 18 TSS i.e. 2.30, 1.99, 1.80 and 1.40 mg / 100 ml at initial, 30, 60 and 90 days after storage periods, respectively. Similarly the maximum reducing sugar i.e. 5.30, 5.72, 6.11 and 6.60 % was recorded under the treatment T4 (15% bael pulp+ 10 ml lime juice + 5ml ginger) + 1 8 TSS at initial, 30, 60 and 90 days after storage periods respectively. Significantly the maximum non-reducing sugar was noted under the treatment T4 (15% bael pulp+ 10 ml lime juice + 5ml ginger) + 18 TSS i.e. 2.43 at initial, 2.16 at 30, 2.01 at 60 and 1.81 at 90 days after the storage respectively. Similar trend was also observed for total sugar in treatment T4 (15% bael pulp+ 10 ml lime juice + 5 ml ginger) + 18 TSS at all the respective storage period i.e 7.73, 7.88, 8.12 and 8.41% at initial 30, 60 and 90 days after storage respectively.enFRUIT SCIENCE, HORTICULTUREA STUDYThesis