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

Abstract

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 interactions. The ascorbic acid (AA) of fresh juice was 43.46 mg 100 mL-1. 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.

Keywords

• vitamin c
• storage
• packages
• preservative
• Nagpur Santra

References

1. Ahmed, M., Ahmad, A., Chatha, Z. A., & Dilshad, S. M. R. (2008). Studies on preparation of ready to serve mandarin (Citrus reticulata) diet drink. Pakistan Journal of Agriculture Sciences, 45(4), 470-476.
2. Association of Official Analytical Chemists. (1990). Official Methods of Analysis: Changes in Official Methods of Analysis Made at the Annual Meeting. Supplement (Vol. 15). Association of Official Analytical Chemists.
3. Bacigalupi, C., Lemaistre, M. H., Boutroy, N., Bunel, C., Peyron, S., Guillard, V., & Chalier, P. (2013). Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach. Food Chemistry, 141(4), 3827-3836.
4. Balaji, V., & Prasad, V. M. (2014). Studies on value added kinnow-aonla blended ready to serve beverage. Journal of Food Processing and Technology, 5(1), 1-4.
5. Beltrán‐González, F., Pérez‐López, A.J., López‐Nicolás, J.M., & Carbonell‐Barrachina, Á.A. (2008). Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice. Journal of Food Quality, 31(5), 596-611.
6. Beltran, F., Perez‐Lopez, A. J., Lopez‐Nicolas, J. M., & Carbonell‐Barrachina, A. A. (2009). Color and vitamin C content in mandarin orange juice as affected by packaging material and storage temperature. Journal of Food Processing and Preservation, 33, 27-40.
7. Bharad, S.G., Varane., P., Satkar., K., Nagre P.K., & Dharmik, Y.B. (2015). Studies on fruit juice physicochemical characteristics of mandarin cultivars grown under Vidarbha conditions. CCRI, Nagpur., 5,104.
8. Bhardwaj, R. L., & Mukherjee, S. (2011). Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African Journal of Food Science, 5(5), 281-286.

9. Bhardwaj, R. L. (2013). Physico-chemical, sensory and microbiological quality of kinnow juice stored in refrigerated storage condition. Asian Journal of Dairying & Foods Research, 32(3), 203-213.
10. Chobe, R.S. (1999). Studies on extraction, clarification, preservation and storage of pomegranate (Punica granatum L.) juice. M.Tech. (Agri.) Thesis (unpublished) submitted to M.P.K.V., Rahuri, (M.S.).
11. Dou, H., & Gmitter, F. G. (2007). Postharvest quality and acceptance of LB8-9 mandarin as a new fresh fruit cultivar. HortTechnology, 17(1), 72-77.
12. Faizi, Z. A., Kad, V. P., Dhemre, J. K., & Musmade, A. M. (2019). Storage behavior of juice prepared from nagpur mandarin orange (Citrus reticulata). Journal of Krishi Vigyan, 7(2), 227-233.
13. Malav, M., Gupta, R., & Nagar, T. (2014). Studies on bio-chemical composition of orange based blended ready-to-serve (RTS) beverages. Bioscience Biotechnology Research Communications, 7(1), 78-83.
14. Nirmaljit, K., & Anil, K. (2014). Impact of post-harvest treatments on shelf life of Kinnow mandarin International Journal of Advanced Research, 2 (5), 290-295.
15. Pareek, S., Paliwal, R., & Mukherjee, S. (2011). Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage. Journal of Food Science and Technology, 48(2), 197-203.
16. Patil, N. B., Shedame, B. M., & Ingle, S. H. (2011). Effect of plant growth regulators and fungicides on chemical composition on Nagpur mandarin. International Journal of Plant Sciences (Muzaffarnagar), 6(1), 144-148.
17. Perez, A. G., Luaces, P., Oliva, J., Ríos, J. J., & Sanz, C. (2005). Changes in vitamin C and flavour components of mandarin juice due to curing of fruits. Food Chemistry, 91(1), 19-24.
18. Polydera, A. C., Stoforos, N. G., & Taoukis, P. S. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering, 60(1), 21-29.
19. Ranganna, S. (2005). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
20. Ros-Chumillas, M., Belissario, Y., Iguaz, A., & López, A. (2007). Quality and shelf life of orange juice aseptically packaged in PET bottles. Journal of Food Engineering, 79(1), 234-242.
21. Shankar, V., Prerak, B., & Aruna, Y. (2012). Physico-chemical, yield and yield attributing characteristics of Nagpur Mandarin (Citrus reticulata Blanco) orchards surveyed in Jhalawar district of Rajasthan. Asian Journal of Horticulture, 7(2), 437-441.
22. Sonawane, V. G. (2000). Studies on extraction and preservation of tamarind pulp. a M.Sc. (Agri.) Thesis (unpublished) submitted to M.P.K.V., Rahuri, (M.S.).
23. Xu, W. C., Li, D. L., Fu, Y. B., & Huang, S. Y. (2012). Effect of Oxygen Scavenging Packaging on Orange Juice Quality. In Advanced Materials Research (Vol. 380, pp. 248-253). Trans Tech Publications Ltd.