Influence of different storage temperatures and packing material in extending shelf life and quality attributes of palmyrah (Borassus flabellifer L.) neera

Palmyrah neera (inflorescence sap) is susceptible to natural fermentation at ambient temperature within a few hours of extraction due enzymatic and microbial activity. Once fermented, becomes toddy which unsuitable as health drink or value-added product. Therefore, study was carried out investigate the influence different packing materials storage conditions on shelf life keep quality palmyrah neera. The experiment conducted in completely randomised factorial design with two factors unequal levels replicated thrice. HDPE 50 micron pouch (P1), PET bottle (P2) glass (P3) cold 2 oC (S1), 4 (S2) refrigerated (8-10 oC) (S3) were material respectively used during experimentation. Physio-chemical properties viz., total soluble solids, pH reducing sugars showed an increasing trend up 4th week storage. At same time, phenols, titrable acidity alcohol content increased 6th Maximum solids (10.80 oBrix), (5.76%), minimum phenolic (0.323 mg) (1.116%) recorded when packed pouch, whereas maximum (10.83oBrix), (5.75%), (0.322 (1.14%) stored oC. Among conditions, effective extending attributes