EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Studies on the storage stability of guava fruit juice






Pakistan Journal of Scientific and Industrial Research 18(3-4): 179-183

Studies on the storage stability of guava fruit juice

Sugared and single strength guava juice samples were subjected to chemical analysis and organoleptic evaluation at 90-day intervals up to a storage period of 270 days. Results of these investigations revealed that though there were some deteriorations in chemical constituents during storage, all the juice samples were organoleptically acceptable with the exception of sugared sample stored without the addition of a preservative. Single strength juice retained a higher amount of ascorbic acid (35%) as compared to the sugared sample (25%). Addition of sodium citrate to sugared samples helped in preserving the natural color and flavor of guava juice. With single strength juice, the sample without sodium citrate was preferred by the judges as compared to the single strength juice containing sodium citrate.


Accession: 006522026



Related references

Storage stability of guava fruit bar prepared using a new process. Lebensmittel-Wissenschaft & Technologie 23(3): 132-137, March, 2000

Collection of fruit flies with pitfall traps and the attractant Moscatex at two concentrations and mixed with natural guava juice in guava orchards. Revista de Agricultura Piracicaba 74(1): 69-77, 1999

Studies on the preparation and storage of guava fruit bar. Haryana Journal of Horticultural Sciences 30(3/4): 187-189, 2001

Improving the storage stability of Bifidobacterium breve in low pH fruit juice. International Journal of Food Microbiology 149(1): 106-110, 2011

Storage stability of acerola tropical fruit juice obtained by hot fill method. International journal of food science and technology 41(10): 1216-1221, 2006

Effects of fruit storage and processing on clarity, proteins, and stability of Granny Smith apples juice. Journal of food science: an official ication of the Institute of Food Technologists 54(3): 660-662, 1989

Effects of fruit storage and processing on clarity proteins and stability of granny smith apple juice. Journal of Food Science 54(3): 660-662, 1989

Studies on cold injury of fukuhara orange citrus sinensis fruit 4. prevention of dry juice sac development in fruit through control storage following freezing/. Bulletin of the Fruit Tree Research Station Series D (Kuchinotsu) (6): 77-84, 1984

Effects of fruit maturity, juice storage, and juice extraction temperature on quality of 'Concord' grape juice. Journal of the American Society for Horticultural Science 111(5): 742-746, 1986

Studies on browning mechanisms of fruit juice products I Changes in chemical composition which accompany browning of commercial concentrated lemon juice during storage. 1963