出版社：Pakistan Society of Food Scientists and Technologists
摘要：Fruits are perishable commodities and their quality is deteriorated during transportation due to the action of environmental factor (temperature and sunlight) and enzymes. With the application of innovative technologies deterioration can be minimized and juices can be stored for longer period of time. In this research project fresh, properly ripe fruits were selected and their juice was extracted. The extracted filtered juices were pasteurized at 72 o C for 15 minutes following by condensation using evaporation. The product was stored at refrigeration temperature and evaluated for chemical and organoleptic analyses like ascorbic acid, malic acid, tartaric acid, acidity, pH, total soluble solids, reducing and non-reducing sugars at zero to thirty days after every ten days interval. Results showed that the loss of ascorbic acid was minimum in peach which was 11.42 %. The maximum loss of ascorbic acid was recorded in mango which was 16.05 % at the end of storage period of 30 days. In case of malic acid it had been increased slightly. The minimum increase of malic acid was found in AJC (Apple juice concentrate) which is 2.78 % while the maximum increase of malic acid was recorded in PJC (Peach juice concentrate) which is 5 % at the end of storage period. Tartaric acid was detected in least quantity as compared to other organic acids because it was present in trace amounts. The minimum decrease of tartaric acid was in peach juice concentrate which was 0.26% while the maximum decrease of tartaric acid was recorded in mango juice concentrate which was 0.93%. Overall the stability of organic acids was minimum in mango juice concentrates and maximum stability was observed in peach juice concentrates
关键词：fruit juice; juice concentrate; juice stability; juice storage; Organic acids
