Standardization of ‘Bhagwa’ Pomegranate (Punica granatum L.) Nectar

The experiment of standardization of different combination of juice (20 ml, 22 ml and 24 ml), Total soluble solids (TSS 15° Brix and 17° Brix) and acidity (0.25 %, 0.30 % and 0.35 %) levels were used for preparation of pomegranate nectar and evaluated for changes in biochemical, sensory and qualities parameters during storage period of six months at room temperature. The experiment was laid out in complete randomize design (Factorial) with 18 treatments and 3 replications for 4 storage interval which, carried out in the year 2013 to 2014 at the Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari. The increasing trend in TSS (17 to 17.51° brix), reducing sugars (4.24 to 7.64 %) and total sugars (16.37 to 16.67%) whereas decreasing trend in titratable acidity (0.35 to 0.30 %) and ascorbic acid (3.13 to 1.80 mg/100ml) was noticed irrespective of treatments during storage. A decline score in sensory parameters of nectar in terms of colour (8.34 to 7.78), flavour (8.72 to 8.09) and overall acceptability (8.56 to 7.94) were observed during entire period of storage. In quality parameters, there was no sedimentation and absence of colony (microbial growth) during Total Plate Count (TPC) observed in the pomegranate nectar during storage period. The highest ascorbic acid and organoleptic acceptance were found with the recipe prepared with higher concentration of juice at 24 ml with optimum TSS 15° Brix as well as acidity 0.30 %.