Year: 2016 | Month: December | Volume 6 | Issue 2
Effect of Storage Temperature and Duration on Quality of Stored Pulp of ‘Ofra’ Strawberry
Abstract:
The present investigation was carried out with the objective to find out the effect of different treatments on preservation of strawberry pulp at ambient and low storage temperature condition. The samples were pasteurized at 100°C for 15 minutes (T1), preserved with sodium benzoate 250 ppm (T2) and sodium benzoate 500 ppm (T3). The respective samples were stored for two months at room (25±5°C) and low (7±2°C) temperature conditions and various physic-chemical characteristics were recorded at three days interval. The total soluble solids, ascorbic acid and anthocyanin decreased and acidity increased in the stored pulp at room temperature and finally spoiled completely on 18th day of storage. However, in TSS, in acidity increased and ascorbic acid and anthocyanin decreased at low temperature upto 60 days of storage. Among the treatments, sodium benzoate @ 500 ppm was found to be the most effective which maintained the qualitative characteristics of preserved pulp at low (7±2°C) temperature condition up to the 60 days of storage.
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