Indian Journal of Science and Technology
DOI: 10.17485/ijst/2016/v9i14/80907
Year: 2016, Volume: 9, Issue: 14, Pages: 1-11
Original Article
Anil Dhaka, Madhu Sharma and Shailesh Kumar Singh*
Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara - 144411, Punjab, India; [email protected], [email protected], [email protected]
*Author of Corresponding: Shailesh Kumar Singh Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara - 144411, Punjab, India; [email protected]
Backgrounds/Objective: Preservation of Kinnow (Citrus nobilis × Citrus deliciosa L.) juice by using edible preservatives is needed to ensure nutritional security of common people. Suitability of preservation techniques to extent the storage life through maintenance of microbial load and nutritional strength up to desirable level is essential. Methods/Statistical Analysis: The study was conducted through analysis of TSS, acidity, Vitamin-C, and sugar while biological study was carried out through microbial load and browning. Findings: Kinnow fruit juice can be stored up to 30 days without loss of nutritional quality if 0.05% of Potassium metabisulphite or 0.05% sodium benzoate is used as preservatives whereas minimum and desirable browning (0.093) and microbial load (2.60 X 105 ) was reported when juice was treated with 0.1% KMS at 30 days of storage. Application/Improvements: The research outcome of present investigation suggests for storage of Kinnow fruit juice for 30 days with minimum quality loss by using 0.05% Potassium metabisulphite or sodium benzoate under ambient condition.
Keywords: Ambient Storage, Browning, Kinnow, Microbial Load, Preservatives, Shelf Life
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