Effect of packaging and storage on RTS beverage of unripe mango (Mangifera indica L.) fruits Chalke P.R., Supe V.S. Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist-Ahmednagar (M.S.) Online published on 24 August, 2012. Abstract The pulp of two mango varieties viz. Keshar and Local were used to prepare beverages with 15% pulp, 15° Brix TSS and 0.30% acidity. Three packaging materials viz. glass bottle, standing pouch and PET bottle, and two storage temperatures viz. cold (5 – 7°C) and ambient (28–32°C) were employed for their storage. Increase in TSS, pH, total sugars, reducing sugars and microbial count, while decrease in acidity, non reducing sugars and ascorbic acid was observed irrespective of variety, packaging materials and storage temperatures. The decrease was found to be intense in standing pouch and PET bottle at ambient temperature, as compared to glass bottle at cold storage (5–7°C). The beverage prepared from Keshar variety, packed in glass bottle and stored at 5–7°C had maximum acceptability. Top Keywords RTS, Packaging, Storage temperature, Physico-chemical properties. Top |