To study of the mixed fruit juice rts beverage and stor-Age study at room and refrigeration temperature

The ready to serve (RTS) beverage was prepared by different fruit (Apple, Guava, Carrot and banana) juice according to different samples (Control, T₁, T₂, T₃, T₄,) based on the ratio and the samples was stored at room temperature for 90 days. The physico-chemical and quality parameters analysis TSS, pH and Acidity. we were see that no changing in the samples at 24 hours but after 30 days some changing in RTS beverage samples during storage conditions. The TSS of mix fruit RTS beverage increased with increasing during storage. the highest value was found in TSS, pH and Acidity, (17.51, 3.64, 0.78) at room temperature after 90 days. TSS value of RTS beverage during storage were probably due to conversion of polysaccharides into soluble sugars. Vitamin C is an antioxidant and, in water, itreadily oxidizes first to dehydroascorbic acid, then to dike to gluonic, oxalic, and threonic acids. The first reaction is reversible, but the subsequent ones are not. Hence, its content in food can decrease during food preparation and storage. Results of study concluded that RTS beverage was found superior under refrigeration condition as compared to room temperature.