Vol. 10, Issue 7 (2021)

Author(s):
M Lakshmi Madhuri, S Surya Kumari, DV Swami, K Giridhar, DR Salomi Suneetha and K Uma Krishna

Abstract:
The present investigation entitled “Effect of nutrition, elicitation, extraction intervals on essential oil production and value addition in holy basil (Ocimum sanctum L.)” was carried out at College of Horticulture, Venkataramannagudem, Dr. YSR Horticultural University, West Godavari district of Andhra Pradesh during Kharif 2018-19 to 2019-20. In the study on optimization of Ocimum based herbal RTS blends with Ocimum, ginger, lemon and sugar syrup in different ratios, the herbal RTS blend in the ratio 20:5:30:45 recorded the highest overall acceptability of like very much with the colour of the RTS graded as liked extremely, taste and flavour graded as liked moderately. Among the physico-chemical parameters, TSS, total sugars and titrable acidity had gradually increased with the advancement of storage period at ambient temperature conditions. It was observed that blended beverage of Ocimum, ginger, lemon and sugar syrup in the ratio of 20:5:30:45 had acceptable acidity at 30 days of storage. pH, carbohydrates, proteins had gradually decreased with the advancement of storage period at ambient temperature conditions. The optimal blended RTS beverage of Ocimum with ginger, lemon and sugar syrup in the ratio 20:5:30:45 can be stored for 30 days with acceptable quality as RTS beverage.