EFFECT OF PRESERVATIVES AND STORAGE TEMPERATURE ON SHELF LIFE AND QUALITY OF ORANGE JUICE

Abstract

A laboratory based experiment was conducted in the postharvest laboratory, Department of Horticulture, Sher-e-Bangla Agricultural University during 1st February 2021 to 1st March 2021. ,The experiment was laid out in two factors Completely Randomized Design (CRD) with three replications. Factor A: Different temperatures (Ri-Room temperature and Rs-Refrigerate temperature and Factor B: Different preservatives (To- No preservatives; T1- Garlic powder, T2Sodium Benzoate and T3- Garlic powder + Sodium Benzoate) were used to conduct this study. After 3 weeks of storage Total soluble solids, sugar acid ratio, Total soluble solids, Vit C., total phenol, amount of reducing sugar, color, aroma, taste and overall acceptability of orange juice remains high (12.86 Brix%, 5.96 Brixfml, 0.126 mg/l00ml, 0.53mg GAE/100g, 0.80%, 7.40, 7.09, 6.71 and 7.01, respectively) and pH, Titratable acidity, Penicillium, Aspergillus niger, Aspergillus.f.avous and bacteria of orange juice remains low (3.74, 1.93%,0.006 x 10.3 CFU/ml, 0.002 x 10- CFU/ml, 0.001 x 10-3CFU/ml and 5.91 x 10-3CFU/ml, respectively) at refrigerate temperature. Again, the highest TSS, sugar acid ratio, vit C., total phenol, amount of reducing sugar, color, aroma, taste and overall acceptability of orange juice (12.70 Brix %, 6.23 Brix/ml, 0.129 mg/l00ml, 0.53 mg GAEIlOOg,0.81%, 7.36, 7.35, 6.93 and 7.35, respectively) and the lowest pH, TA, Penicillium, Aspergillus niger, Aspergillus jlavous and bacteria of orange juice (3.76, 1.90%,0.005 x 10-3CFU/ml, 0.001 x 10-3CFU/ml, 0.0 CFU/ml and 5.10 x 10-3CFU/ml, respectively) were found in sodium benzoate treated with orange juice. In case of combination of different temperature and different preservatives, the highest TSS, sugar acid ratio, vit C., total phenol, amount of reducing sugar, color, aroma, taste and overall acceptability of orange juice (13.36 Brix %,6.52 Brixfml, 0.140 mg/l00ml, 0.72 mgGAE/IOOg,0.99%, 7.43, 7.46, 7.18 and 7.56, respectively) and the lowest pH, TA, Penicillium, Aspergillus niger, Aspergillus flavous and bacteria of orange juice (3.97, 1.67%, 0.003 x 10-3CFU/ml, 0.0 CFU/ml, 0.0 CFU/ml and 4.93 x 10-3CFU/ml, respectively) were found in sodium benzoate treated with orange juice at refrigerate temperature. In term of shelf life of the orange juice, sodium benzoate treated with orange juice at refrigerate temperature (T2R2)increase the shelf life of orange juice than the others treatments