Effect of Refrigeration Temperature, Sugar ... - Semantic Scholar

International Journal of Engineering & Technology IJET-IJENS Vol:13 No:02

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Effect of Refrigeration Temperature, Sugar Concentrations and Different Chemicals Preservatives on the Storage Stability of Strawberry Juice Shakoor Wisal*, Javid Ullah*, Alam Zeb* and Muhammad Zafarullah Khan** *Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan ** Department of Agricultural Extension Education and Communications, The University of Agriculture, Peshawar, Pakistan Author address: [email protected] Abstract--

This research was carried out to investigate the effect of sugar concentrations, chemical preservatives, and refrigeration temperature (4-10oC) on the physicochemical and sensory attributes of strawberry juice stored for one year. The samples were numbered as, TR24=S trawberry juice (7.5 brix) - no preservatives (control), TR25=S trawberry juice (7.5 brix) with 0.1% sodium benzoate, TR26=S trawberry juice (7.5 brix) with 0.1% potassium sorbate, TR27=S trawberry juice (7.5 brix) with 0.05% sodium benzoate+0.05% potassium sorbate, TR28=S trawberry juice (20.5 brix) - no preservatives (control), TR29=S trawberry juice (20.5 brix) with 0.1% sodium benzoate, TR30=S trawberry juice (20.5 brix) with 0.1% potassium sorbate, TR31=S trawberry juice (20.5 brix) with 0.05% sodium benzoate +0.05% potassium sorbate, TR32=S trawberry juice (30.5brix) no preservatives (control), TR33=S trawberry juice (30.5 brix) with 0.1% sodium benzoate, TR34=S trawberry juice (30.5 brix) with 0.1% potassium sorbate, TR35=S trawberry juice (30.5 brix) with 0.05% sodium benzoate +0.05% potassium sorbate. Maximum increase in total soluble solids (TS S ) content occurred in TR25 and TR26 (20.00%) while minimum increase was recorded in TR35 (6.55%) during storage. Maximum decrease in pH content occurred in TR24 (19.65%) followed by TR32 (16.30%) while minimum decrease was observed in T R35 (9.51%). Maximum increase in titratable acidity occurred in TR24 (145.92%) followed by TR32 (124.69%) while minimum increase occurred in T R35 (95.06%). Maximum ascorbic acid decreased in T R24 (88.81%) followed by TR32 (79.55%) while minimum decreased was observed in TR35 (64.53%) followed by TR33 (67.46%). Maximum increase in reducing sugar content was recorded in T R34 (30.70%) while minimum increase occurred in T R27 (19.65%). Maximum decrease in non reducing sugar occurred in T R32 (93.65%) followed by TR24 (83.09%) while minimum decrease occurred in TR27 (26.76%). Maximum decrease in color was recorded for T R24 (37.50%) followed by TR32 (31.25%). Flavor deterioration occurred in control samples and maximum decrease was observed in TR24 (87.50) followed by TR32 (62.50%) while concentrated samples showed less loss in flavor during storage. Comparatively better consistency was recorded by sweetened juice. After one year storage, the samples were acceptable to the consumer on the basis of color, flavor, consistency and overall acceptability. Among all the treatments TR24 and TR32 were rejected during storage while T R35 was found most effective followed by TR33 than other samples.

Index Term--

S trawberry juice, benzoate, sorbate, sucrose, refrigeration temperature.

I. INTRODUCTION Strawberry (Fragaria sp.) Is a member of herbaceous perennial of the "shifts" the family, It is the most important fruit among the berries and has and possess important place among small fruit plants [17]. It is thought that berries are important against several types of cancers [11]. It is grown in many countries of the world, but is grown widely in the United States, Japan, Mexico, Italy and Lebanon [17]. Strawberries are also grown widely with a pleasant flavor but smaller in size [7]. Gradually grown in Pakistan because of its scope in the future is bright for farmers and fruits can be traced maximum economic benefit to farmers. There are certain factors which effect the production of strawberry for example scientifically grown strawberries give higher production than conventional cultivation [20] Strawberries and cooling requirements are low, and can be successfully grown crop in the tropics and subtropics. Mature fruit in a short period of time which is 30 to 40 days, non-perishable and must be consumed in early after winning. Strawberries are the first fresh fruit in the market during the spring. Because of the delicious flavor and attractive color and structure of the format, and consumer demand for fruit growing, not only in Pakistan but also in other parts of the world. And consumed mainly of fruits and fresh, and are also used in the form of treatment such as canned cooked and sweetened, and that is, jam, jelly and frozen whole berries. Several products are prepared from it such as purees, jam, juice and wine etc. [17]. The fruit is firm, red meat and sweet. More than 50% of sucrose in strawberry is glucose. Fruit contains citric acid, and often some malic acid. The red color of fruit is due to the presence of anthocyanin pigment. Volatile esters responsible for many of the fruit flavor are found in it. Of nutritionally and strawberries contain carbohydrate low-calorie and a potential source of vitamin C, fiber and provides more vitamin C than oranges. The main components of fruit, vitamin C in strawberries is (64.0 mg), water (91.75 g) and protein (0.61 g), fat (0.37 g) and carbohydrate (7.02 g), fiber (2.3 grams), calcium (14.0 mg) and potassium (166.0 mg/160 g),

1311602-8383-IJET-IJENS © April 2013 IJENS

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International Journal of Engineering & Technology IJET-IJENS Vol:13 No:02 respectively, and vitamin (a) (27). International units, ranging in pH from 3.27 -3.86, which helps in achieving stability in the pH range of color from 0.58 to 1.35%, and citric acid and malic and organic acids that contribute to excellent flavor. TSS is in the range 8.0 up to 11.5%, and is ideal for juice called for in the market. Soluble solids / acid ratio from 8.52 to 13.79 are a good balance of sweet tart flavor. In the past decade there has been a significant increase in the demand for strawberries because the juice to have excellent flavor with an attractive color. However, being the res ult of a soft tight little fluctuation in temperature results in damage and waste of fruit. Due to the lack of other storage facilities to keep the product in the form of raw materials, this study has begun to take advantage of the fruit is very perishable in the form of juice, and study the effect of chemical preservatives on the quality of conservation of strawberry juice stored at ambient temperature. Potassium sorbate is important in the preservation of juices during storage [4]. Sodium benzoate can maintain the good quality of fruit juices during preservation [4]. It is hoped that these results will help beverage industries to take advantage of this fruit juice to prepare with the shelf stability and the growing demand for consumer goods. This offer high-yield income for farmers, and will improve the economy of Pakistan. II. M ATERIALS AND M ETHODS Fresh mature and sound strawberries were purchased from the local fruit market of Peshawar and were brought to Food Processing and Analytical Laboratory of the Department of Food Science and Technology, The University of Agriculture Peshawar, Pakistan where research work was carried out. The strawberries were washed followed by sorting, the juice was extracted using juice extracting machine. The samples were numbered as, TR24 =Strawberry juice (7.5brix) - no preservatives (control), T R25 =Strawberry juice (7.5brix) with 0.1% sodium benzoate, T R26 =Strawberry juice (7.5brix) with 0.1% potassium sorbate, T R27 =Strawberry juice (7.5brix) preserved with 0.05% sodium benzoate+0.05% potassium sorbate, TR28 =Strawberry juice (20.5brix) - no preservatives (control), TR29 =Strawberry juice (20.5brix) with 0.1% sodium benzoate, TR30 =Strawberry juice (20.5brix) with 0.1% potassium sorbate, T R31 =Strawberry juice (20.5brix) with 0.05% sodium benzoate +0.05% potassium sorbate, TR32 =Strawberry juice (30.5brix) - no preservatives (control), TR33 =Strawberry juice (30.5brix) with 0.1% sodium benzoate, TR34 =Strawberry juice (30.5brix) preserved with 0.1% potassium sorbate, T R35 =Strawberry juice (30.5brix) with 0.05% sodium benzoate +0.05% potassium sorbate. The

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juice was filled in glass bottle, sealed and stored at refrigeration temperature (4 - 10°C) for a period of one year. Chemical analysis The total soluble solids (TSS) were determined by using Abbe refractometer at ambient temperature [3]. Inolab digital pH meter was used for pH determination. Acidity was determined by dissolving a known weight of sample in distilled water and titration against 0.01 N NaOH using phenolphthalein as indicator [18]. Ascorbic acid was determined by the direct colorimetric method using 2, 6- dichlorophenol- indophenols as decolorizing agent by ascorbic acid in sample extract and in slandered ascorbic acid solution [3]. Reducing and nonreducing sucrose was determined by lane Eynon method [3]. Sensory evaluation A panel of ten judges selected from staff and students of food science department evaluated the product fortnightly for color, flavor, consistency and overall acceptability by the method of [9] using a scale from 1 to 9, where 1 represented extremely disliked and 9 represent extremely liked. Statistical analysis The data obtained was subjected to statistical analysis using RCBD (Randomized Complete Block Design) and the means were compared by using LSD (Least Significant Difference) test [19]. For all the analyses, the alpha error was set at 0.05%. III. RESULTS AND DISCUSSION Chemical analysis Our results indicated that storage period and temperature had significant effect on total soluble solids (TSS) during storage. Maximum increase occurred in T R25 and TR26 (20.00%) followed by TR27 (13.33%) while TR35 (6.55%), followed by TR33 and TR34 showed similar increase i. e. (8.19%) during storage. Decrease occurred in control samples (T R24 , TR28 and TR32 ) during storage. These results are in agreement with the results obtained by [23] during preservation of grape juice stored at room temperature for one month preserved with sodium benzoate and potassium sorbate. Similar results were obtained by [8] during storage of apple and apricot blended juice storage at refrigeration temperature for three months. Increase in total soluble solids may be due to break down of polysaccharides into monosaccharide and oligosaccharides while decrease may be due to fermentation of sugars into ethyl alcohol, carbon dioxide and water. During storage maximum decrease in pH content was observed in TR24 (19.65%) followed by TR28 (16.94%) while minimum decrease was observed in T R35 (9.51%) followed TR33 and TR34 (10.05%). Similar results were recorded by [10] during study of the effect of pasteurization and chemical


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International Journal of Engineering & Technology IJET-IJENS Vol:13 No:02 preservatives on the quality and shelf stability of apple juice stored at ambient temperature for three months. During storage of apple and apricot blended juices storage, preserved with sodium benzoate at refrigeration temperature for three months by [8], decrease in pH was recorded. Decrease in pH may be due to conversion of pectin into pectenic acid, which increases acidity and decreases pH of the juice. Storage and treatments has a significant effect on the titratable acidity of strawberry juice. Maximum increase was observed in TR24 (145.92%) followed by TR28 (136.19%) while minimum increase was observed in T R35 (95.06%) followed by TR33 and TR34 (97.53%). Similarly increase in titratable acidity was observed by [23] during preservation of grape juice with sodium benzoate and potassium sorbate, stored at room temperature for one month storage period. The results of [5] are in agreement with our results, who observed an increase in acidity of pomegranate syrup, preserved under different light conditions and different packaging materials at room temperature for storage period of four months. This increase might be due to acidic compounds formed by degradation or oxidation of reducing sugar and high temperature. Increase in titratable acidity may be due to the breakdown of pectin into pectenic acid or due to the formation of acid by the breakdown of polysaccharides or oxidation of reducing sugars. Ascorbic acid is the most difficult vitamin to be preserved during storage. As it is the least stable vitamin, it decreases in the product during storage. Maximum decrease was observed in TR24 (88.81%) followed by TR28 (84.26%) while minimum decrease was observed in T R35 (64.53%) followed by TR33 (67.46%). The results are in agreement with the findings of [23] during preservation of grape juice with sodium benzoate and potassium sorbate, stored at room temperature for one month storage period, who observed decrease in ascorbic acid content of grape juice. The results of [5] are in agreement with our results, who observed decrease in ascorbic acid content of pomegranate syrup, preserved under different light conditions and different packaging materials at room temperature for storage period of four months. The losses may be due to oxygen present in the product and headspace of the package. Sugars are the most important constituent of fruit product and are essential factor for the flavor of the food product and also act as a natural food preservative. Results showed that reducing sugars increased in all samples in which maximum increase was observed in T R34 (30.70%) followed by TR33 (30.44%) while minimum increase was observed in T R27 (19.65 %) followed by TR25 (20.34%) while control samples i. e. TR24 TR28 and TR32 showed decrease during storage. [10] observed an increase in reducing sugar of apple juice preserved with chemical preservatives stored at ambient temperature for three months. Increase in reducing sugar of

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apple and apricot blended juice, preserved with sodium benzoate at refrigeration temperature for three months, and was observed by [8]. This increase in reducing sugar might be due to conversion of sucrose to reducing sugars (glucose and fructose) primarily due to acids and higher temperature. Maximum decrease in non reducing sugar was observed in TR32 (93.65%) followed by TR28 (89.84%) while minimum decrease was observed in T R27 (26.76%) followed by TR25 (28.16%). [10] observed decrease in non reducing sugar of apple juice preserved with chemical preservatives stored at ambient temperature for three months. Increase in reducing sugar of apple and apricot blended juice, preserved with sodium benzoate at refrigeration temperature for three months, was observed by [8]. This decrease in non reducing sugar might be due to conversion of sucrose to glucose and fructose, primarily due to increase in acidity and high storage temperature and storage period length. Sensory analysis The analysis of our data showed that storage period and treatments had a significant effect on sensory attributes (color, flavor, consistency and overall acceptability) of the strawberry juice. Better color was retained by the treated samples. Off flavor was produced in control samples which may be due to fermentation process in which ethyl alcohol, carbon dioxide and water were produced. Better consistency was recorded by treated samples especially by those samples which were sweetened with sugar. Data showed that all the samples were acceptable even after one year of storage period. Control samples (TR24 , TR28 and TR32 ) were rejected after storage on the basis of sensory attributes and physicochemical analysis. These results are in agreement with the findings of [23] during preservation of grape juice with sodium benzoate and potassium sorbate, stored at room temperature for one month storage period, who observed decrease in color of grape juice. The results of [5] are in agreement with our results, who observed decrease in flavor of pomegranate syrup, preserved under different light conditions and different packaging materials at room temperature for storage period of four months. These results are in agreement with findings of [12], who observed decrease in consistency of ready to serve beverages prepared from palmyrah fruit pulp and stored at room temperature for six months. IV. CONCLUSION From the study it was concluded that sugar concentration, combination of preservatives and storage temperature play a positive role in extending the shelf life of strawberry juice. It was concluded that TR24 =Strawberry juice (7.5brix) - no


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International Journal of Engineering & Technology IJET-IJENS Vol:13 No:02 preservatives (control), TR28 =Strawberry juice (20.5brix) - no preservatives (control) T R32 =Strawberry juice (30.5brix) - no preservatives (control), were rejected while T R35 =Strawberry juice (30.5brix) with 0.05% sodium benzoate +0.05%

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potassium sorbate followed by T R33 =Strawberry juice (30.5brix) with 0.1% sodium benzoate maintained better quality stored at refrigeration temperature for one year period.

T ABLE I EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON T SS OF STRAWBERRY JUICE SAMP LES

Treatment TR24 TR25 TR26 TR27 TA28 TA29 TA30 TA31 TR32 TR33 TR34 TR35

Initial

20

40

60

7.5 7.5 7.5 7.5 20.5 20.5 20.5 20.5 30.5 30.5 30.5 30.5

7.0 7.5 7.5 7.5 20.5 20.5 20.5 20.5 30.5 30.5 30.5 30.5

6.6 7.5 7.5 7.5 20.5 20.5 20.9 21.0 29.5 30.5 31.0 30.5

6.0 7.5 7.5 7.5 19.0 20.5 21.0 21.5 28.5 30.5 31.0 30.5

Storage Period in days 80 120 180 240 300 TSS (Total Soluble Solids) content in juice 5.5 5.0 4.5 3.5 3.5 7.5 8.0 8.0 8.2 8.5 7.5 8.0 8.0 8.5 8.5 7.5 7.7 8.0 8.0 8.2 17.5 15.5 13.5 12.0 10.0 21.0 21.5 21.5 22.0 22.0 21.0 21.5 22.0 22.0 22.5 21.5 21.5 22.0 22.0 22.0 27.0 25.5 24.0 23.5 22.5 30.5 30.5 31.0 31.0 32.0 31.5 31.5 31.5 32.5 32.5 30.5 31.5 31.5 32.0 32.0

360

%increase

3.0 9.0 9.0 8.5 9.5 22.5 22.5 22.5 21.5 33.0 33.0 32.5

60.00* 20.00 20.00 13.33 53.65* 9.75 9.75 9.75 29.50* 8.19 8.19 6.55

Mean 5.210 7.920 7.950 7.790 15.85 21.25 21.44 21.50 26.30 31.00 31.55 31.20

b a a a b a a a c a a a

Values followed by different letters are significantly (p < 0.05) different from each other. T ABLE II EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON P H OF STRAWBERRY JUICE SAMP LES

Initial Treatment TA24 TA25 TA26 TA27 TA28 TA29 TA30 TA31 TR32 TR33 TR34 TR35

3.51 3.51 3.51 3.51 3.60 3.60 3.60 3.60 3.68 3.68 3.68 3.68

20 3.42 3.50 3.49 3.47 3.49 3.60 3.60 3.60 3.57 3.67 3.73 3.63

40 4.37 3.48 3.40 3.41 3.40 3.45 3.52 3.50 3.45 3.51 3.56 3.54

60 3.34 3.45 3.37 3.36 3.37 3.41 3.48 3.43 3.38 3.49 3.53 3.53

Storage period in days 120 180 240 300

80 3.32 3.42 3.34 3.36 3.34 3.40 3.47 3.42 3.35 3.42 3.48 3.48

3.30 3.38 3.34 3.32 3.31 3.39 3.39 3.37 3.32 3.41 3.41 3.42

pH Value 3.29 3.37 3.31 3.30 3.27 3.34 3.35 3.32 3.28 3.36 3.38 3.39

3.25 3.35 3.30 3.29 3.24 3.29 3.30 3.29 3.21 3.35 3.35 3.37

3.23 3.33 3.39 3.25 3.21 3.28 3.27 3.27 3.14 3.33 3.32 3.35

360

%increase

Mean

2.82 3.12 3.11 3.13 2.99 3.20 3.21 3.23 3.08 3.31 3.31 3.33

19.65 11.11 11.39 10.82 16.94 11.11 10.83 10.27 16.30 10.05 10.05 9.51

3.385 a 3.391 a 3.356 a 3.340 ab 3.322 c 3.396 ab 3.419 a 3.403 ab 3.346 b 3.453 a 3.475 a 3.472 a

Values followed by different letters are significantly (p < 0.05) different from each other.


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T ABLE III EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON ACIDITY OF STRAWBERRY JUICE SAMP LES

360

%increase

Mean

2.18

Storage period in days 120 180 240 300 Acidity % content of juice. 2.22 3.32 2.46 2.68 2.92

3.32

145.92

2.419 c

1.76

1.98

2.02

2.10

2.28

2.45

2.64

2.84

110.37

2.099 d

1.57

1.76

1.98

2.02

2.12

2.30

2.45

2.62

2.84

110.37

2.101 d

1.35

1.55

1.72

1.96

2.00

2.08

2.28

2.42

2.60

2.80

107.40

2.076 d

TA28

1.05

1.58

1.72

1.86

1.92

1.98

2.10

2.22

2.36

2.48

136.19

1.927 c

TA29

1.05

1.40

1.52

1.62

1.68

1.74

1.86

1.98

2.06

2.14

103.80

1.705 d

TA30

1.05

1.40

1.53

1.64

1.68

1.76

1.88

1.99

2.05

2.16

105.71

1.714 d

TA31

1.05

1.38

1.50

1.62

1.66

1.72

1.84

1.96

2.04

2.12

101.90

1.689 d

TR32

0.81

1.12

1.20

1.32

1.44

1.52

1.62

1.68

1.76

1.82

124.69

1.429 c

TR33

0.81

0.96

1.06

1.15

1.26

1.36

1.42

1.48

1.54

1.60

97.53

1.264 d

TR34

0.81

0.96

1.06

1.16

1.26

1.37

1.43

1.48

1.54

1.60

97.53

1.267 d

TR35

0.81

0.96

1.04

1.14

1.24

1.36

1.42

1.46

1.52

1.58

95.06

1.253 d

Initial

20

40

60

Treatment TA24

1.35

1.78

1.96

TA25

1.35

1.57

TA26

1.35

TA27

80


T ABLE IV EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON ASCORBIC ACID OF STRAWBERRY JUICE SAMP LES

Initial

20

40

Treatment TA24 TA25 TA26 TA27 TA28 TA29 TA30 TA31

31.30 31.30 31.30 31.30 28.60 28.60 28.60 28.60

20.54 26.72 26.70 28.8

TR32 TR33 TR34 TR35

22.50 22.50 22.50 22.50

60


300

360

%increase

Mean

6.32 8.11 8.1d 8.4.

4.78 4..1 4..1 4.5d

88.80 44..5 44..5 4..51

20d.1d 50..01 50..01 50...5

..58

1..8 5.81 5.48 01.61 ..51 8.11 8.dd 5.6d

3.50 6.98 6.98 7.23 4.50 8.00

81.d. 4d.1d 4d.1d 41.d4 45.11 .4.1. .8.88 .1.16

500.55 804.68 804.6d 804.81 920d.d5 28206.81 806..42 2201.152

Ascorbic acid content 13.45 18.64 18.56 19.02 12.04

25.00 24.88 25.20

16.42 22.12 22.12 22.54 14.64 23.38 23.30 23.42

05..1 19.50 19.82 20.32

15.60 17.20 17.00 18.60

13.05 15.88 15.62 16.50

08..1

d0.11 20.88 21.32

00.11 01.58 01.51 0..6d

01.5d 08.dd 08.11 08.48 00.41 06.88 06.11 01.0d

9.78 13.32 13.30 13.98 9.64 16.04

8.05 10.30 10.30 11.02 8.32 13.42

10.32

0..11 0...1 10.50 12.32 0d.11 06.11

06.68 06.5. 9.80 11.50 00.dd 0d.1d

01.6d 00.4d 8.60 9.98 5.8d 01.11

8.11 8.11 4.60 7.32 7.00 7.98



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T ABLE V EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON REDUCING SUGAR OF STRAWBERRY JUICE SAMP LES

360

%increase

Mean

4.64 6.42 6.48 6.38 14.69 18.23 18.26 18.02

Storage period in days 120 180 240 300 Reducing Sugar content 4.25 3.86 3.48 2.96 2.70 6.56 6.68 6.78 6.86 6.92 6.62 6.74 6.84 6.92 6.98 6.52 6.64 6.74 6.82 6.88 13.53 11.98 10.43 9.27 7.73 18.73 19.12 19.42 19.65 19.84 18.77 19.16 19.46 19.68 19.88 18.54 18.92 19.22 19.46 19.64

2.32 6.98 7.04 6.94 7.34 20.01 20.05 19.80

60.00* 20.34 21.37 19.65 53.69* 26.24 26.49 24.92

4.05 b 6.52 a 6.57 a 6.49 a 12.12 b 18.53 a 18.56 a 18.36 a

22.04 27.88 27.94 27.78

20.87 28.78 28.84 28.66

16.62 30.76 30.82 30.56

Initial

20

40

60


5.80 5.80 5.80 5.80 15.85 15.85 15.85 15.85

5.41 6.04 6.06 6.02 15.45 16.82 16.84 16.72

5.10 6.24 6.28 6.21 15.02 17.60 17.63 17.45

TR32 TR33 TR34 TR35

23.58 23.58 23.58 23.58

23.26 25.38 25.40 25.32

22.80 26.18 26.22 26.10

80

19.71 29.48 29.54 29.34

18.55 30.08 30.14 29.92

18.16 30.38 30.42 30.20

17.39 30.66 30.72 30.46

29.52* 30.44 30.70 29.60

20.30 28.32 28.36 28.19

b a a a

Values followed by different letters are significantly (p < 0.05) different from each other. T ABLE VI EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON NON REDUCING SUGAR OF STRAWBERRY JUICE SAMP LES

Initial

20

40

60

80


1.42 1.42 1.42 1.42 3.74 3.74 3.74 3.74

1.18 1.34 1.32 1.34 3.06 3.44 3.44 3.46

1.00 1.26 1.24 1.28 2.48 3.22 3.20 3.24

0.86 1.20 1.18 1.22 1.92 3.04 3.00 3.06

0.74 1.14 1.12 1.16 1.58 2.88 2.84 2.90

TR32 TR33 TR34 TR35

5.04 5.04 5.04 5.04

3.92 4.32 4.30 4.34

3.30 3.74 3.72 3.76

2.84 3.32 3.30 3.34

2.40 2.94 2.92 2.96

Storage period in days 120 180 240 300 Non Reducing Sugar 0.62 0.50 0.40 0.32 1.10 1.08 1.06 1.04 1.08 1.06 1.04 1.02 1.12 1.10 1.08 1.06 1.46 1.22 0.96 0.62 2.74 2.66 2.58 2.52 2.70 2.62 2.54 2.48 2.76 2.68 2.60 2.54 2.02 2.60 2.58 2.62

1.64 2.28 2.26 2.30

1.16 2.04 2.02 2.06

0.78 1.82 1.80 1.84

360

%increase

0.24 1.02 1.00 1.04 0.38 2.48 2.44 2.50

83.09 28.16 29.57 26.76 89.84 32.62 34.76 33.16

0.32 1.64 1.62 1.66

93.65 67.46 67.86 67.06

Mean 0.72 c 1.16 ab 1.14 b 1.18 ab 1.74 b 2.93 a 2.90 a 2.94 a 2.34 2.97 2.95 2.99

b a a a



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T ABLE VII EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON COLOR OF STRAWBERRY JUICE SAMP LES

Treatment TA24 TA25 TA26 TA27 TA28 TA29 TA30 TA31 TR32 TR33 TR34 TR35

Storage period in days 120 180 240 300 Color score rate

Initial

20

40

60

80

360

%increase

Mean

8.00 8.00 8.00 8.00

7.00 7.50 7.50 7.50

6.67 7.50 7.50 7.50

6.67 7.00 7.00 7.00

6.30 7.00 7.00 7.00

6.00 6.50 6.50 6.50

5.67 6.00 6.50 6.50

5.67 6.00 6.00 6.00

5.50 6.00 6.00 6.00

5.00 5.50 5.50 5.50

37.50 31.25 31.25 31.25

5.67 6.50 6.50 6.50

5.50 6.00 6.50 6.50

5.50 5.50 5.50 5.50

31.25 31.25 31.25 31.25

5..d18 8..411 08..411 08..411 6.298 c 6.850 a 6.900 a 6.900 a

8.00 8.00 8.00 8.00

7.00 7.50 7.50 7.50

6.67 7.50 7.50 7.50

6.67 7.00 7.00 7.00

6.30 7.00 7.00 7.00

6.00 7.00 7.00 7.00

5.67 6.50 6.50 6.50

8.00 8.00 8.00 8.00

7.00 7.50 7.50 7.50

6.67 7.50 7.50 7.50

6.67 7.00 7.00 7.00

6.30 7.00 7.00 7.00

6.00 7.00 7.00 7.00

5.67 6.50 6.50 6.50

5.67 6.50 6.50 6.50

5.50 6.00 6.00 6.00

5.50 6.00 6.00 6.00

60.d1 d1.11 d1.11 d1.11

8..d58 0..511 0..511 0..511


T ABLE VIII EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON FLAVOR OF STRAWBERRY JUICE SAMP LES

Treatment TA24 TA25 TA26 TA27 TA28 TA29 TA30 TA31 TR32 TR33 TR34 TR35

Storage period in days 120 180 240 300 Flavor score rate

Initial

20

40

60

80

360

%increase

Mean

8.00 8.00 8.00 8.00

6.30 7.50 7.50 7.50

5.67 7.50 7.50 7.50

5.30 7.00 7.00 7.00

4.67 7.00 7.00 7.00

3.80 6.50 6.50 6.50

2.67 6.50 6.50 6.50

2.00 6.00 6.00 6.00

1.67 5.50 5.50 5.50

1.00 5.00 5.00 5.00

84.11 64.11 64.11 64.11

821.018 02...11 02...11 02...11

8.00 8.00

6.67 7.50

6.00 7.50

5.65 7.00

5.00 7.00

4.50 7.00

3.70 6.50

2.67 6.50

2.50 6.00

2.00 5.50

75.00 31.25

81...5 0..811

8.00 8.00

7.50 7.50

7.50 7.50

7.00 7.00

7.00 7.00

7.00 7.00

6.50 6.50

6.50 6.50

6.00 6.00

5.50 5.50

31.25 31.25

0..811 811.0.

8.00 8.00 8.00 8.00

6.00 7.50 7.50 7.50

5.50 7.50 7.50 7.50

5.00 7.00 7.00 7.00

4.50 7.00 7.00 7.00

4.30 6.50 6.50 6.50

3.80 6.50 6.50 6.50

3.50 6.00 6.00 6.00

3.00 6.00 6.00 6.00

3.00 5.67 5.67 5.67

.d.11 d5.0d d5.0d d5.0d

221...1 82..4.42 82..4.4 2 82..4.4



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T ABLE IX EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON CONSISTENCY OF STRAWBERRY JUICE SAMP LES

Initial

20

40

60

80


8.11 8.11 8.11 8.11 8.11 8.11 8.11 8.11

6.67 7.50 7.50 7.50 6.67 7.50 7.50 7.50

6.60 7.50 7.50 7.50 6.60 7.50 7.50 7.50

6.30 7.00 7.00 7.00 6.30 7.00 7.00 7.00

5.50 7.00 7.00 7.00 5.50 7.00 7.00 7.00

TR32 TR33 TR34 TR35

8.11 8.11 8.11 8.11

7.67 7.50 7.50 7.50

7.60 7.50 7.50 7.50

7.30 7.00 7.00 7.00

6.50 7.00 7.00 7.00

Storage period in days 120 180 240 300 Consistency score rate 5.00 4.50 4.00 3.50 6.50 6.50 6.00 5.50 6.50 6.50 6.00 5.50 6.50 6.50 6.00 5.50 5.30 5.00 4.60 4.50 6.50 6.50 6.00 5.67 6.50 6.50 6.00 5.67 6.50 6.50 6.00 5.67 6.30 6.50 6.50 6.50

6.00 6.50 6.50 6.50

5.60 6.00 6.00 6.00

5.50 6.00 6.00 6.00

360

%increase

Mean

3.00 5.00 5.00 5.00 4.00 5.25 5.25 5.25

.d.11 64.11 64.11 64.11 11.11 61.64 61.64 61.64

821.614 02...11 02...11 02...11 821..14 02...5d 02...5d 02...5d

5.00 5.50 5.50 5.50

64.11 60.d1 60.d1 60.d1

52..114 82..411 82..411 82..411


T ABLE X EFFECT OF STORAGE AT REFRIGERATION TEMP ERATURE (4-100C) ON OVERALL ACCEP TABILITY OF STRAWBERRY JUICE SAMP LES

Initial Treatment TA24 TA25 TA26 TA27 TA28 TA29 TA30 TA31 TR32 TR33 TR34 TR35

20

40

60


80

360

%increase

Mean 821..51 02....4 02....4 02....4

Overall score rate 8.00

7.00

6.67

6.30

6.00

5.67

5.30

5.00

4.00

3.00

8.00

7.50

7.50

7.00

7.00

6.50

6.50

6.00

8.00

7.50

7.50

7.00

7.00

6.50

6.50

6.00

8.00

7.50

7.50

7.00

7.00

6.50

6.50

6.00

1..4 1..4 1..4

1.11 1.11 1.11

.d.11 64.11 64.11 64.11

8.00 8.00

7.00 7.50

6.67 7.50

6.30 7.00

6.00 7.00

5.67 7.00

5.00 6.50

5.00 6.50

4.50 6.00

4.00 5.50

11.11 60.d1

821.801 02..811

8.00 8.00

7.50 7.50

7.50 7.50

7.00 7.00

7.00 7.00

7.00 7.00

6.50 6.50

6.50 6.50

6.00 6.00

5.50 5.50

60.d1 60.d1

02..811 02..811

8.00 8.00 8.00 8.00

7.00 7.50 7.50 7.50

6.67 7.50 7.50 7.50

6.30 7.00 7.00 7.00

6.00 7.00 7.00 7.00

5.67 7.00 7.00 7.00

5.30 6.50 6.50 6.50

5.00 6.50 6.50 6.50

4.50 6.00 6.00 6.00

4.00 5.67 5.67 5.67

11.11 d5.0d d5.0d d5.0d

821.811 02..8.4 02..8.4 02..8.4


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