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Strawberry blended nectar beverages was developed by blending with muskmelon, grape, ginger and lime juices, prepared Product were stored at ambient (283ºC) and refrigerated temperature (4ºC) for 120 days period. At the end of 120 days of storage, the nectar beverage prepared with 20% blended juice with 15ºB TSS and 0.3% acidity (T7) was found to be best as compared to other recipes (treatments). The biochemical constituents like total sugar was increased from 12.42 per cent to 15.55 per cent and 12.42 per cent to 15.13 per cent, TSS from 15oB to 18.20ºB and 15ºB to 17.61ºB, pH from 3.78 to 3.94 pH and 3.78 to 3.88 pH in ambient and refrigerated conditions, respectively, during storage, while, anthocyanin were decreased from 2.90 to 1.58 mg 100g-1 and 2.90 to 2.29 mg 100g-1 while, ascorbic acid from 72.00 to 54.00 mg 100g-1 and 72.00 to 63.00 mg 100g-1, titratable acidity from 0.3% to 0.25% and 0.3% to 0.27% decreased in ambient and refrigerated conditions, respectively. The product was free from spoilage microbes during storage study.
Key words: Strawberry, Nectar, Blend, Beverage, Ambient, Refrigerated, Storage