A Study to Evaluate Physicochemical, Biochemical and Sensory Quality of RTS Beverage Prepared from Different Mango Cultivars

Abstract

The present investigation was undertaken to evaluate different mango cultivars for the preparation of a ready-to-serve (RTS) beverage and to assess changes in its physicochemical and biochemical characteristics during storage. Ten mango cultivars, viz., Totapuri (T₁), Amrapali (T₂), Banganpalli (T₃), Dashehari (T₄), Langra (T₅), Neelum (T₆), Sundri (T₇), Chausa (T₈), Mallika (T₉) and Kesar (T₁₀), were evaluated during 2024–25 and 2025–26. The prepared RTS beverages were stored under the experimental storage conditions and evaluated at 30, 45 and 60 days of storage. Considerable variation was observed among cultivars for TSS, titratable acidity, ascorbic acid, total sugars, reducing sugars and non-reducing sugars. In the pooled analysis, TSS increased from 12.87–16.24 °Brix at 30 DAS to 13.36–16.72 °Brix at 60 DAS, with Kesar recording the highest value. Titratable acidity increased from 0.23–0.48% to 0.34–0.59%, with the highest value recorded in Sundri at 60 DAS. Ascorbic acid declined during storage, with Langra retaining the highest content (19.98 mg/100 g) at 60 DAS. Total sugars and reducing sugars increased progressively, reaching 15.35% and 5.28%, respectively, in Kesar at 60 DAS, whereas non-reducing sugars generally declined during storage. Overall, the results demonstrated pronounced cultivar-dependent variation in the biochemical composition and storage behaviour of mango RTS beverages. Kesar showed favourable TSS and sugar characteristics, while Langra exhibited comparatively better retention of ascorbic acid, indicating their potential for quality-oriented RTS beverage preparation.