Quality parameters and organoleptic taste of litchi beverages during storage

Five beverages prepared from four cultivars of litchi were stored at room temperature for twelve months and their TSS, titratable acidity, optical density and organoleptic taste were recorded every three months of interval. Storage period could not significantly influence the TSS and acidity of the products. Significantly highest optical densities of all the products were observed in twelfth month and lowest in the first month of storage. There were slight decreases in the sensory scores of all the products with the advancement of storage period.