Effect of storage conditions, preservative levels and packing materials on ascorbic acid juice of mandarin cv. Nagpur Santra

Authors : Zaki Ahmad FAİZİ, Mohammad Younis MAHEN

Pages : 38-41

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Publication Date : 2020-12-30

Article Type : Research Paper

Abstract :The research was done with the aim of considering vitamin C affectability under different storage conditions and packages at the post-harvest center of Mpkv, Rahuri Agricultural University in India. Juice of Nagpur Santra in three packaging materials glass bottles of 200 mL insert ignore into journalissuearticles values(B1);, pet bottles of 200 mL insert ignore into journalissuearticles values(B2); and standy pouches insert ignore into journalissuearticles values(B3); which were added sodium benzoate as preservative substance in three levels 150 ppm insert ignore into journalissuearticles values(P1);, 250 ppm insert ignore into journalissuearticles values(P2); and 350 ppm insert ignore into journalissuearticles values(P3);, were kept in roam temperature range 19 to 28°C insert ignore into journalissuearticles values(S1); and cold storage 5±2°C insert ignore into journalissuearticles values(S2); were used for vitamin C consideration at days 30, 60, 90, 120, 150 and 180 of storage period. Results showed that ascorbic acid of Nagpur Santra juice was significantly influenced by storage conditions, preservative levels, packaging materials and their interactions. The ascorbic acid insert ignore into journalissuearticles values(AA); of fresh juice was 43.46 mg 100 mL-1. During storage AA was found to be decreased in all the treatment combinations. However, the rate was faster under ambient condition insert ignore into journalissuearticles values(S1); as compared to cold storage insert ignore into journalissuearticles values(S2); condition. The minimum decrease in AA of juice was found in high preservative level when packed in glass bottle and stored in cold storage. The maximum AA was recorded in S2P3B1 insert ignore into journalissuearticles values(35.21 mg 100 mL-1); followed by S2P3B2 insert ignore into journalissuearticles values(34.23 mg 100 mL-1); at 180 days of storage. The minimum AA was recorded in S1P1B3 insert ignore into journalissuearticles values(23.69 mg 100 mL-1); followed by S1P1B2 insert ignore into journalissuearticles values(24.60 mg 100 mL-1); at 90 days of storage period and afterward it spoiled. It can be said due to high quantity of AA in Nagpur Santra even after long period of storage time the level of AA of mentioned fruit juice was at acceptable level from view point of nutritional value.
Keywords : vitamin c, storage, packages, preservative, Nagpur Santra

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