International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1072) Last page : (1079)
Article doi: http://dx.doi.org/10.18782/2320-7051.5606
Influence of Different Storage Techniques on Quality and Shelf Life of Jamun Juice
Durgam Sridhar*, Potharaju Prashanth, Matta Raj Kumar and Gadde Jyothi
*Department of Horticulture, Fruit Science, College of Horticulture, Rajendranagar,
Dr. YSRHU., Hyderabad - 500030, Telangana, India
*Corresponding Author E-mail: durgamsridhar66@gmail.com
Received: 3.07.2017 | Revised: 11.07.2017 | Accepted: 12.07.2017
ABSTRACT
An experiment was conducted to investigate the quality and storage life of jamun juice in pasteurized and preservative form at ambient conditions during 2013-2014 in postharvest technology laboratory at College of Horticulture, Mojerla, Mahabubnagar District, Telangana State. The investigation comprised of five treatments i.e. jamun juice + 350 ppm sodium benzoate (T1), jamun juice + 500 ppm sodium benzoate (T2), pasteurization of jamun juice (at a temperature of 80 ± 5º C) (T3), pasteurization of jamun juice (at a temperature of 80 ± 5º C) + 350 ppm sodium benzoate (T4), pasteurization of jamun juice (at a temperature of 80 ± 5º C) + 500 ppm sodium benzoate (T5) replicated four times in completely randomized design with factorial concept. The results revealed that, the Total Soluble solids, pH, ascorbic acid, total sugars increases and titrable acidity, anthocyanin content and total phenols gradually decreased during the storage period. The highest overall acceptability was recorded in the treatment T5 (4.36). Among the treatments the highest total sugars was observed in T5 (7.59) and lowest in T3 (6.83). The highest anthocyanin content was recorded in T5 (48.65) and lowest in T3 (47.97). Whereas, the lowest microbial content was observed in T5 (2.78) and highest in T3 (3.42).
Key words: Jamun juice, Titrable acidity, Sodium benzoate, Anthocyanin, Phenols.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Sridhar, D., Prashanth, P., Kumar, M.R. and Jyothi, G., Influence of Different Storage Techniques on Quality and Shelf Life of Jamun Juice, Int. J. Pure App. Biosci.5(4): 1072-1079 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5606
