食品加工与技术杂志

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Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives

Sajid Hussain, Aysha Riaz, Murtaza Ali, Naeem Ullah and Nisar Hussain

This research was conducted to assess the quality of sweet cherry juice treated with sodium benzoate and potassium sorbate. The samples were packed in 1000 ml PET bottles and stored at ambient temperature. The treatments were observed for different physiochemical and sensory properties at 30 days interval for 90 days. Results showed a significant increase in Total soluble solids (14.73 to 15.17obrix); titratable acidity (0.85% to 1.15%), and Reducing sugar (10.38% to 11.25%); while a significant decrease in pH (4.38 to 3.32); ascorbic acid (8.66 mg/100 g to 5.10 mg/100 g); sugar acid ratio (17.42 to 13.37), and non-reducing sugar (1.52% to 1.29%). Throughout storage interval, it was observed that Treatment CJ₃ (0.1% sodium benzoate+0.1% citric acid) was acceptable physicochemical and we recommend it for commercial use.