Rokhade, A KNagaraju, L M2019-08-082019-08-082002No. of references 112http://krishikosh.egranth.ac.in/handle/1/5810120309"An investigation to standardize the protocol for preparation of ber juice, juice based beverages (RTS, squash, sjrup) and dehydrated ber slices from ber fruits cv. Umran was carried out at the department of post-harvest technology', Kittur Rani Channamma College of Horticulture, .Aabhavi during the year 2001-2002. Treatment of ber fruit pulp with pectinase B enzyme (4 g/kg pulp) gave 70 per cent juice yield as against 56 per cent in control. The (quality of the juice obtained through enzynocie treatment was found to be acceptable wdth higher organoleptic scores (3.67). The recover^'^ of juice v/as higher (71%) in microorganism-II treated pulp with the organoleptic scores of 3.15. The RTS containing 14% ber juice + aonla juice + ginger + sugar adjusted to 15° Brix + Spices was acceptable with organoleptic scores (out of 5.0) of 3.14 for taste, 3.17 for flavour and 3.14 for overall acceptability. The squash containing 30% ber juice + aonla juice + ginger + sugar adjusted to TSS of 50° Brix was acceptable with organoleptic scores of 3.88 for colour and appearance, 3.63 for taste, 3.54 for flavour and 3.64 for overall acceptability. The s>Tup containing 55% ber juice + aonla juice + ginger + TSS adjusted to 68° Brix was acceptable with organoleptic scores of 3.61 for taste and 3.16 for flavour. For obtaining good quality' dehydrated ber fruit slices, steeping in 70° Brix sugar s>Tup for 15 hours and diying in an electric drier was found to be best with an organoleptic scores of 3.20 for overall acceptability with minimum time for dehydration (24.73 hours) lowest final moisture content (5.62%) and highest total sugars (16.95%). But highest recovery' of dehydrated slices (27.84%) and minimum dehydration ratio (3.60) were observed in treatment of slicing + steeping in 50° Brix sugar s^Tup for 15 hours."ennullThesis