Effect of different conditions of storage on physico-chemical andmicrobiological qualities of debittered kinnow juice concentrate

摘要

A study on the preparation of debittered kinnow juice concentrate of 72 degreesB and optimization of different storage conditions was conducted. During storage of concentrate, physico-chemical and microbiological changes were recorded and these changes were minimum in the concentrate, which was stored at -18 degreesC than that stored at 0 degreesC and 37 degreesC. For packing of concentrate, glass container was found better than HDPE container. Addition of SO2 did not have much effect on physico-chemical characteristics of concentrate. However, it checked the growth of moulds and osmophilic yeasts. Though the concentrate packed with SO2 had lower microbial counts, the concentrate stored without SO2 was also microbiologically stable over 6 months of storage. Thus, the kinnow concentrate of 72 degreesB packed in glass or HDPE container with or without SO2 could be stored at -18 degreesC without much changes in physico-chemical characteristics. The concentrate also had no sign of fermentation or off odour. However, for better retention of quality, the concentrate should be packed in glass container with 700 ppm SO2 and stored at -18 degreesC.