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Quality evaluation of low chill peach cultivars for preparation of ready-to-serve ‘Nectar’ drink

DOI: 10.18805/ajdfr.v35i4.6634    | Article Id: DR-1160 | Page : 327-330
Citation :- Quality evaluation of low chill peach cultivars for preparationof ready-to-serve ‘Nectar’ drink .Asian Journal of Dairy and Food Research.2016.(35):327-330

Omveer Singh*, Ankit Kumar, Ratna Rai and Karishma Kohli 

ovspht@gmail.com
Address :

Department of Horticulture, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar-263 145, India.

Submitted Date : 8-09-2016
Accepted Date : 26-11-2016

Abstract

Five low chill cultivars of peach were evaluated for preparation of ready to serve ‘Nectar’ drink. The varietal character is considered to be one of the most important factors influencing quality of beverages. Thus, the present investigation was carried out to select a suitable cultivar for preparation of nectar on the basis of their quality and organoleptic attributes. Significant differences were observed among the cultivars for their physico-chemical attributes. Florda Prince was found to be superior to other cultivars in terms of highest juice content and total sugar, moderate TSS along with lowest acidity and fibre. Nectar prepared from Florda Prince was also found to be organoleptically best due to its good colour, appearance, flavour, consistency and taste followed by Shan-e-Punjab and Early Grande. 

Keywords

Cultivars Nectar Peach Physico-chemical quality Sensory quality.

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