Evaluation of Watermelon (<i>Citrullus lanatus</i>) Juice Preserved with Chemical Preservatives at Refrigeration Temperature

Abstract

This study was done to analyze the effect of chemical preservatives on watermelon juice. Ten different samples of pasteurized watermelon juices with different chemical preservatives, termed as T₁, T₂, T₃, T₄, T₅, T₆, T₇, T₈, T₉, T₁₀ , were made which were stored at 4 - 15°C for three months. T₁ and T₂ were rejected soon due to spoilage. pH decreased from 5.094 to 4.017 and minimum pH content was reduced in T₁₀ (7.87%), while maximum in T₁ (57.55%). The total soluble solids (TSS) increased from 17.460% to 18.980% with maximum in T₁ (51.67%) and minimum in T₇ (4.88%). Reducing sugar was increased from 15.650 to 17.500% with maximum in T₁₀ (18.22%) and minimum in T₂ (5.90%).  Minimum microbial load was observed in T₁₀ (0.20cfu/ml) and maximum in T₁ (>24 cfu/ml) in case of coliforms; minimum in T₁₀ (78×10⁵ cfu/ml) and maximum in T₁ (258×10⁵ cfu/ml) in case of total viable bacteria and same results (minimum in T₁₀ and maximum in T₁) were shown in case of fungal count. E.coli was found in T₁^, T₂^, T₃ and T₄ and some bacteria was found in SS agar (especially Salmonella) in T₁, T₂, T₃ and T₅. Among all the treated juice samples T₁₀ was most effective in maintaining the sensory and nutritional quality during storage.

Keywords: © 2013 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.

doi: http://dx.doi.org/10.3329/jsr.v5i2.12181        J. Sci. Res. 5 (2), 407-414 (2013)