Abstract
Five low chill cultivars of peach were evaluated for preparation of ready to serve ‘Nectar’ drink. The varietal character is considered to be one of the most important factors influencing quality of beverages. Thus, the present investigation was carried out to select a suitable cultivar for preparation of nectar on the basis of their quality and organoleptic attributes. Significant differences were observed among the cultivars for their physico-chemical attributes. Florda Prince was found to be superior to other cultivars in terms of highest juice content and total sugar, moderate TSS along with lowest acidity and fibre. Nectar prepared from Florda Prince was also found to be organoleptically best due to its good colour, appearance, flavour, consistency and taste followed by Shan-e-Punjab and Early Grande.
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