PHYSICOCHEMICAL CHANGES DURING STORAGE OF LITCHI (LITCHI-CHINENSIS) BEVERAGES

被引：0
|
作者：
SINGH, P
SINGH, IS
机构：
来源：
INDIAN JOURNAL OF AGRICULTURAL SCIENCES | 1994年 / 64卷 / 03期
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中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
An experiment was conducted during 1986 and 1987 on storage of litchi (Litchi chinensis Sonn.) beverages at Faizabad. There was a gradual decrease in organoleptic score and chemical changes during their storage at room temperature. The ready-to-serve drink and nectar were acceptable up to 3 months. Squash could be maintained up to 4 months. Chemical change during storage led to the formation of off-flavour and discoloration of beverages.
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页码：168 / 170
页数：3
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