Storage Studies of Strawberry Juice with TSS of 7.5 and 20.5 o Brix Preserved with Sodium Benzoate and Potassium Sorbate Stored at Ambient Temperature

This research was carried out to investigate the effect of different sugar concentrations and chemical preservatives and storage temperature i. e. ambient temperature (20-25 o C) on the physicochemical and sensory attributes of strawberry juice stored for three months. The samples were numbered as, TA0, TA1, TA2, TA3, TA4, TA5, TA6 and TA7. Maximum increase in total soluble solids (TSS) content occurred in TA1 and TA2 (20.00%) while minimum change occurred in TA7 (7.31%). Maximum decrease in pH content occurred in TA0 (17.9%) while minimum decrease was observed in TA7 (9.72%). Maximum increase in titratable acidity occurred in TA0 (167.40%) followed by TA4 (141.90%) while minimum increase occurred in TA7 (122.85%). Maximum ascorbic acid decreased in TA0 (83.06%) followed by TA4 (77.79%) while minimum decreased was observed in TA7 (66.43%). Maximum increase in reducing sugar content was occurred in TA6 (25.86%) while minimum increase occurred in TA3 (17.93%). Maximum decrease was observed in non reducing sugar content occurred in TA4 (87.70%) while minimum decrease occurred in TA3 (18.30%). Maximum decrease in color was recorded for TA0 and TA4 (83.75%). Flavor deterioration occurred in control samples i. e. TA0 and TA4. Comparatively better consistency was recorded by sweetened juice. Among all the treatments TA0 and TA4 were rejected soon after storage due to spoilage while TA7 was found most effective but was also rejected organolytically after sometime. It is the result of our research work that temperature plays most important role in extending shelf life. handled carefully and fruit, while the transfer to the market long as there are prospects for the deterioration of fruit during transportation (2). 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), 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