Abstract
Bitter gourd (Momordica charantia) is one of the mo st popular vegetables in Southeast Asia. It is a me mber of the cucurbit family and is also known as bitter melon or balsam pear. It is a good source of ascorbic acid and is used in the treatment of infectious diseases. It is anti-diabetic, stimulant, stomachic, laxative, b lood purifier and control diabetes. This seasonal vegetable can be made available for the consumers in off seasons also in the form o f juice. The juice can be made shelf stable by usin g various chemical additives. Therefore, the aim of the experiment was to compare the effect of different chemical additives namely Sodium benzoate, Potassium metabisulfite (KMS) and their combination, on the p hysicochemical and phytochemical parameters and ant ioxidant activity of Bitter gourd juice. The storage was done for 6 months at r oom temperature and the analysis was conducted at t he interval of one month. For the physicochemical parameters like TS, TSS, acidit y and Total Phenols, very slight but non-significan t change was observed. Color values (Lab), Vitamin C and antioxidant activity ch anged significantly (p ≤0.05). The variation was found in the color of diff erent samples. Considering all the parameters, samples tr eated with potassium metabisulfite (KMS) maintained the maximum nutrient stability.
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