Changes in physico‐chemical attributes and reaction kinetics of Palmyra ( Borassus flabellifer ) sap stored under ambient and refrigerated temperature during fermentation

Abstract

The change in physicochemical properties of palmyra sap and fermentation kinetics on storage at different storage conditions need to be studied in order to understand the stability of sap and to develop an efficient technique for improving the shelf-life of palmyra sap. The objective of this current study was to explore the changes in physico-chemical properties of palmyra sap during ambient (30 ± 2 oC) and refrigerated (7 ± 1 oC) storage. The palmyra sap collected was bottled and stored, and changes in physicochemical properties were studied every for 10 hours. The sucrose, glucose, and fructose content of fresh sap was observed to be 14.22 ± 0.14, 1.41 ± 0.01, and 0.52 ± 0.02 (g/100mL), which were degraded on storage. The alcohol content increased up to 6.24% after 10 hours of storage in ambient condition. The sucrose degradation in the palmyra sap followed the first-order equation in the sap stored under ambient conditions. There are no significant changes in the properties of palmyra sap stored under refrigerated conditions.