Journal of Advances in Biology & Biotechnology

The pomegranate (Punica granatum L.), aonla (Emblica officinalis Gaertn.), and aloe vera (Aloe barbadensis miller.) have nutritional, medicinal, and therapeutic values. The present research was conducted at the Post Graduate Laboratory of the Department of Post Harvest Management, College of Horticulture and Forestry, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, Ayodhya (U.P.) during the year 2022–23. In the present studies, pomegranate juice, aonla juice and aloe vera gel were blended in different ratios viz., 100:0:0 (T1), 0:100:0 (T2), 0:0:100 (T3), 33.33:33.33:33.33 (T4), 40:30:30 (T5): 50:25:25 (T6), 60:20:20 (T7), 70:15:15 (T8), 80:10:10 (T9) and 90:5:5 (T10) for the preparation of RTS  10 percent of blend comprising 80 percent pomegranate juice, 10 percent aonla juice,10 percent aloe vera gel was found best on 9- point hedonic scale for the preparation of RTS with 13 percent TSS, 0.3 percent acidity and 120 ppm benzoic acid. than other blend combinations. Whereas ascorbic acid (vitamin C), non-reducing sugars, and organoleptic quality declined as the storage period progressed, TSS, acidity, reducing sugars, total sugars, and browning increased. At room temperature, the squash was kept. When stored at room temperature for five months, the beverage retained its organoleptic qualities. In terms of taste, colour, flavour, nutrition, and medicinal and therapeutic qualities, the current study showed that pomegranate, aonla, and aloe vera can be used to make palatable RTS that can benefit consumers.