STORAGE STUDY OF ULTRAFILTERED MOSAMBI (CITRUS SINENSIS(L.) OSBECK) JUICE

Abstract

The shelf life of filtered juice is extremely important to make the clarification process successful. Ultrafiltered mosambi juice was collected under aseptic condition in sterilized vials in a laminar flow chamber. The collected filtered juice was stored in amber-colored and transparent vials for 1 month, and its quality parameters (total soluble solid, pH, clarity, color and ascorbic acid) were studied at 5-day intervals. The juice, stored at room temperature, was spoiled in 3 days. The soluble solid and pH of the juice stored at refrigerated temperature in both vials remained unchanged during the storage period. The degradation kinetics of ascorbic acid and nonenzymatic browning for both the storage vials was established. The clarity of juice decreases with time marginally. Ascorbic acid decreases, and nonenzymatic browning increases in both vials to some extent at the end of storage time (30 days). PRACTICAL APPLICATIONS The study of the shelf life of ultrafiltered mosambi juice is of utmost importance from the point of view of industrial applications. Production of clarified juice is meaningful only if it can be stored for a prolonged period without being fermented. This renders availability of processed juice round the year and the places where the fruits are not available. The clarified mosambi juice produced by ultrafiltration is free of any additives and preservatives. Therefore, a proper storage study over an adequate period of time is necessary. Monitoring of various parameters of the juice, degradation kinetics of the clarity and ascorbic acid will dictate the longevity of the treated juice, which in turn will indicate the expiry time of the juice from the day of processing.