Development and quality assessment of value added Cape gooseberry (Physalis peruviana. L) Juice incorporated with Table grapes (Vitis vinifera. L) Crush.

The present studies were carried out with an objective of optimization of process
conditions for the preparation of blended fruit crush with Cape gooseberry and
table grapes and to study shelf stability of the finished products. The proximate
composition of the blended fruit crush was determined to compare the nutritional
composition of the blended fruit crush with raw cape gooseberry and table
grapes. Storage studies of the blended fruit crush was carried up to 45 days
under different storage conditions of Room temperature at 30±40C, Relative
humidity of 60-70 % and Low temperature at 40 C, Relative humidity of 75-80 %.