The study was divided into three experiments and conducted in the PostHarvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad from December 2008 to February 2009. Investigations were carried out to standardize the recipes for preparation of squash, RTS (Ready to serve) and nectar from ber fruits by using different ratios of pulp and TSS levels at both ambient and low temperature conditions. The products were analyzed at every 30 days interval for their physicochemical, organoleptic characteristics.
