Effect of storage temperature and duration on sugar content and sensory acceptability of strawberry pulp

Abstract

Experiment was conducted to study 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 (T 1 ), sodium benzoate 250 ppm (T 2 ) and sodium benzoate 500 ppm (T 3 ). The respective samples were stored for two months at room (25±5°C) and low (7±2°C) temperature conditions and reducing sugars; total sugar and sensory evaluation were recorded at three days of interval period. The results showed that the total sugar (%) increased in pulp sample maximum in T 6 (5.9%) and minimum in T 1 (4.8%), the maximum value regarding reducing sugars was recorded in T 6 (4.9%) and minimum in T 1 (1.4%) after 60 th days of storage. However, reducing sugars and total sugar decreased in the stored pulp at room temperature and spoiled completely on 18 th day of storage. The acceptability of organoleptic score decrease with the duration of storage in both ambient and low temperature. Among different treatments, sodium benzoate @ 500 ppm was found most effective and maintained the qualitative characteristics of preserved pulp at low (7±2°C) temperature condition. In future, these experimental results may prove very useful for storage of strawberry pulp for longer duration in better quality.

Effect of chilli varieties and storage conditions on quality attributes of honey chilli sauce: A preservation study

“…The conversion of non-reducing sugar to reducing results in an escalation of reducing sugars of the sample. As reported by Bishnoi et al (2015), the sucrose content present in the sample concerted to glucose and fructose during storage results in the change of reducing sugar content. The highest reducing sugars were reported in honey chilli sauce containing Punjab sindhuri green chilli variety.…”