Changes in Chemical and Nutritional Quality During Cold Storage of Some Fruit and Vegetable Juice Blends.

Abstract

Fresh juice blends are a popular food daily consumed by all people with different age and standard living for their low prices and pleasant flavor. In spite of the cheap price of these juices; they have high nutritive value for their high content of βcarotene, minerals as calcium, potassium, magnesium and iron. So, the main target of such manuscript was to follow up main components changes in untraditional fruit and vegetable juice blends during cold storage (5-7°C) for three months. Obtained results showed that, the moisture, total sugar, non-reducing sugar, β-carotene, total soluble solids contents and pH value of fruit and vegetable juice blends decreased while, total solids, reducing sugar contents and total bacterial counts increased after three months of cold storage. Juice blend No.(4) (50% apricot + 50% carrot) had the highest value of β-carotene (1000 μg/100ml). Finally, it could be concluded that fruit and vegetable juice blends under study were acceptable and in a good agreement with their Egyptian standard specifications as well as the high content of β-carotene.

Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits

“…The results revealed a slight decrease in pH value (from 6.00–6.28 to 4.89–5.29) with an increase in the titratable acidity (TA) (from 0.12–0.14 to 0.23–0.27% malic acid/100 g) of date samples with longer storage time ( Table 2 ). Tabikha et al [ 37 ] attributed the decrease in the pH of fruits and vegetables during storage to the conversion of sugars to alcohols and acids through the activity of some microorganisms. In addition, Mohammed et al [ 38 ] reported that the pH of date fruits decreases due to natural changes that occur with the progress of maturity stages, where pH reaches the lowest value in the final stage of ripening.…”

Quality Attributes of Cold-Stored Khalal Barhi Dates Treated with Guava Leaf Extract and/or Lactic Acid as Natural Preservatives

“…The results in Table 2 exhibited a decrease in the pH values (from 6.07-6.25 to 4.93-5.21) with a concomitant increase in TA (from 0.13-0.15 to 0.24-0.28%) with extended storage. Tabikha et al [34] illustrated the decrease in the pH of stored fruits with the metabolic activity of microorganisms that can convert some sugars into alcohols and acids. Additionally, the decrease in the pH values of the stored dates could be explained by the natural changes that occurred with the progression of the maturity process; that is, the pH can reach its lowest value in the ripening stage [35].…”