Vol. 10, Issue 8 (2021)

Author(s):
RS Dhotre, RG Manjarekar, CD Pawar, VG Salvi and BR Salvi

Abstract:
The experiment was conducted at Post-Harvest technology laboratory, College of Horticulture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist. – Ratnagiri during the year 2020-2021 to study the acceptability and storage of spice blended tender coconut water cv. banawali. For the study, six treatments (T₀ – Control, T₁ – 0.1g Cumin/100ml TCW, T₂ – 0.2g Nutmeg/100ml TCW, T₃ – 0.4g Black pepper/100 ml TCW, T₄ – 0.15g Cardamom/100ml TCW and T₅ – 0.1g Chat masala/100ml TCW) and three storage conditions (S₁ – Ambient temperature, S₂ – Cold storage and S₃ – Refrigerated storage) were selected. Treatment T₄ (0.15g cardamom/100ml TCW) was stored at S₃ (Refrigerated storage) performed best quality up to 90 days of storage according to the taste testing panel.