食品加工与技术杂志

抽象的

Effect of Different Chemical Preservatives on Preservation of Pear Nectar

Qamar Liaqat, Said Wahab, Muhammad Ayub, Adnan Waheed, Irfan Ullah, Naeem Ullah, Murtaza Ali

Benzoate and Potassium sorbate separately and in combination with different concentration is used for the preservation of pear nectar. The samples were packed in 250 ml transparent plastic bottles at room temperature for a storage period of 90 days. The treatments were P₀ (pear nectar with no preservative), P₁ (pear nectar+0.1% Sodium benzoate), P₂ (pear nectar+0.1% potassium sorbate), P₃ (pear nectar+0.05% Sodium benzoate), P₄ (pear nectar+ 0.05% Potassium benzoate) and P₅ (pear nectar+0.05% Sodium benzoate and 0.05% Potassium sorbate). Samples of pear nectar were evaluated for total soluble solids, ascorbic acid, %acidity, pH, reducing and non-reducing sugar and sensory evaluation (color, flavor, taste and overall acceptability). pH decrease from 4.03 to 3.60, total soluble solids increase (14.90 to 16.03)%, acidity 0.93 to 1.02, ascorbic acid decrease 7.04 to 5.15, reducing sugar increase 18.03 to 18.28, non-reducing sugar decrease 3.88 to 3.40, color decrease 8.10 to 5.57, flavor 8.20 to 5.75, taste 8.10 to 5.60 and overall acceptability decreased 7.18 to 5.02 during period of storage. The results show that the storage period and treatments had a significant effect (p<0.05) on physicochemical and sensory evaluation of pear nectar. The nectar sample P₅ was found best followed by P₁, while P₀ shows the poor results.