Physicochemical analysis of apple pulp from Mashaday variety during storage

Abstract

Physicochemical analyses were carried out for 15 days of intervals during 90 days of storage period. Chemical preservatives and antioxidants mixed in different concentrations were added to the pulp and packed in plastic containers, stored at room temperature. The treatments were T o (apple pulp), T 1 (apple pulp + 0.1% sodium benzoate + 0.1% citric acid), T 2 (apple pulp + 0.1% sodium benzoate + 0.5% citric acid) and T 3 (apple pulp + 0.1% potassium metabisulphite + 0.1% citric acid). The samples were studied for ascorbic acid, % acidity, pH, total soluble solids (TSS) and sugar acid ratio. A decrease was recorded in ascorbic acid content (18.96 to 12.93 mg/100g), sugar acid ratio (30.96 to 27.62), pH (3.59 to 3.25), while an increase was recorded in titratable acidity (0.32 to 0.41), TSS (9.75 0 Brix to 11.39 0 Brix). During organoleptic evaluation samples T 3 was found most acceptable during storage. Statistical analysis showed that storage intervals and treatments had a significant (P<0.05) effect on physico-chemical analysis of apple

Effect of chemical preservatives on quality and storage condition of tomato puree

“…Reduction in sugar-acid ratio is also reported by [20] in preservation of apple pulp by using chemical preservatives. Drop off in sugar-acid ratio is also observed by [21] in his study on the preservation of mashaday variety of apple.…”

Variations of Antioxidant Characteristics and Mineral Contents in Pulp and Peel of Different Apple (Malus domestica Borkh.) Cultivars from Pakistan

“…Various cultivars of apple being grown in Pakistan include Mashaday, Kashmiri Amri, Red Delicious, Sky Spur, Kala Kulu, Golden Delicious, etc. [ 15 , 16 , 17 ]. The total area under apple cultivation was estimated to be 112.6-thousand ha, while total production was as high as 348.3 thousand tons [ 18 ].…”

Exploring the effect of cinnamon essential oil to enhance the stability and safety of fresh apples

“…Health benefits are linked with polyphenols in apples that reduce cancer risk, high anti-oxidative power, anti-inflammatory, antitumor properties, inhibition of carcinogenesis in skin, mammary, and colon etc. Apple comprises on 84.7% water, 0.8 g fiber, 0.4 g proteins, 13.9 g carbohydrates 0.3 g ash, 0.3 g lipid, 8 mg vitamin C, 0.3 mg sodium, 145 mg potassium, 7 mg calcium, 6 mg magnesium, 480 µg iron, 12 mg phosphorus, and 2 µg iodine (Muhammad et al, 2011).Apples are significant contributor of dietary components associated with cardiovascular disease (CVD) prevention. The cardio…”