Quality attributes of Bearss Seedless lime (Citrus latifolia Tan) juice during storage

Abstract

Abstract Fruits of Bearss Seedless lime (Citrus latifolia Tan) were divided into two grades according to the degree of maturity on tree (i.e. Grade A, dark green and Grade B, light greenish yellow). Fruit weight, colour and dimensions were assessed. Fruits of each grade were subjected to hand-peeling, juice extraction, filtration and removal of bitterness by adsorption using cellulose acetate (2%). Pasteurized juices (91°C/15 s) were stored in glass bottles under refrigeration (5±1°C) and freezing (−20±1°C) for 30 weeks. The juice yield, specific gravity, crude protein, amino acids, ash, P, Na, K, Ca and Fe were determined at zero time, while Brix°, pH, titratable acidity, ascorbic acid, reducing and total sugars, browning index, colour and sensory evaluation of juices were assessed at 3 week intervals. The juices had 55.6 and 59.4% yield; 9.48 and 9.82% dry matter, 0.365 and 0.380% protein; 0.322 and 0.329% ash, for A and B grades, respectively. During storage, the pH-value, ascorbic acid and total sugars decreased gradually, while reducing sugars, titratable acidity, browning index and ΔE for colour were found to increase gradually. The changes were higher for B grade than A and for refrigerated juices more than frozen ones. Sensory evaluation of juices revealed that refrigerated juices were accepted for up to 27 and 21 weeks for A and B grades, respectively. Frozen juices were acceptable up to the end of the experiment.