Vol. 9, Special Issue 12, Part Q (2025)

The present investigation entitled “Evaluation of physico-chemical characteristics of a blended beverage prepared from beetroot (Beta vulgaris L.) along with lime and mint” was carried out during 2024-25 at the Post-Harvest Management Laboratory, Department of Fruit Science, Pt. KLS College of Horticulture and Research Station, Rajnandgaon (Chhattisgarh). The study aimed to evaluate the physico-chemical quality of beetroot-based blended beverages during 90 days of storage at 15-day intervals under laboratory conditions. The experiment was conducted using a Completely Randomized Design with seven treatments and three replications. All treatments were standardized at 15 °Brix total soluble solids and 0.3 per cent acidity, while juice concentrations ranged from 20 to 80 per cent. Higher TSS and reducing sugars were observed in T5, maximum ascorbic acid in T6, and highest acidity, total sugars and pigment content in T7.