Storage Behavior of Juice Prepared from Nagpur Mandarin Orange (<i>Citrus reticulata</i>)

Faizi, Zaki Ahmad; Kad, V. P.; Dhemre, J. K.; Musmade, A. M.

doi:10.5958/2349-4433.2019.00037.0

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“…The ascorbic acid content during 180 days of storage was found to be decreased which might be due to oxidation of ascorbic acid, oxidation of ascorbic acid by enzymes and various treatments applied, conversion of L-ascorbic acid into dihydro ascorbic acid oxidase (ascorbinase) because of heat processing and the presence of air at the head space of packaging materials. The similar results were also reported by Bhardwaj (2011) in Kinnow mandarin juice; Pareek et al (2011) in Nagpur mandarin juice; Xu et al (2012) in orange juice; Bhardwaj (2013) in Kinnow mandarin juice and Faizi et al (2019) in Nagpur mandarin orange.…”

Section: Discussionsupporting

confidence: 90%

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

Faizi¹

2020

Turk J Food Agric Sci

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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 (B1), pet bottles of 200 mL (B2) and standy pouches (B3) which were added sodium benzoate as preservative substance in three levels 150 ppm (P1), 250 ppm (P2) and 350 ppm (P3), were kept in roam temperature range 19 to 28°C (S1) and cold storage 5±2°C (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 -1 interactions. The ascorbic acid (AA) of fresh juice was 43.46 mg 100 mL . During storage AA was found to be decreased in all the treatment combinations. However, the rate was faster under ambient condition (S1) as compared to cold storage (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 (35.21 mg 100 mL-1) followed by S2P3B2 (34.23 mg 100 mL-1) at 180 days of storage. The minimum AA was recorded in S1P1B3 (23.69 mg 100 mL-1) followed by S1P1B2 (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.

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Section: Discussionsupporting

confidence: 90%

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

Faizi¹

2020

Turk J Food Agric Sci

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show abstract

Storage Behavior of Juice Prepared from Nagpur Mandarin Orange (Citrus reticulata)

Cited by 1 publication

References 0 publications

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

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

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