Combine Effect of Potassium Sorbate and Sodium Benzoate on Individual and Blended Juices of Apricot and Apple Fruits Grown in Azad Jammu and Kashmir
DOI:
https://doi.org/10.3923/pjn.2008.181.185Keywords:
Apple, apricot, potassium sorbate, sodium benzoateAbstract
This study was carried out to find the influence of chemical preservative of potassium sorbate on the preservation and overall quality of individual and blended juices of apricot and apple fruits. Ten different treatments were prepared from these juices. They were analyzed for physio-chemical properties (ascorbic acid, acidity, pH reducing and non-reducing sugars). Ascorbic acid reduced minimal in T1 (3.64) while maximum in T10 (4.94), acidity of samples increased minimum in T5 (0.39), while maximum in T1 (0.48). pH of sample reduced minimum in T2 (3.40) while maximum in T1 (4.00). Reducing sugar increased minimum in T2 (6.47), while maximum in T10 (6.96) and non-reducing sugar increased minimum in T3 (1.08), while maximum in T9 (2.83) all the samples remain acceptable during storage period.
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Copyright (c) 2008 Asian Network for Scientific Information
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