Physico-chemical changes in bottle gourd (Lagenariasiceraria) juice during storage
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2014, Vol 2, Issue 10
Abstract
The present study was designed to evaluate physico-chemical changes in bottle gourd juice during storage. The fresh bottle gourds were procured from the Agriculture Farm, Haryana Agriculture University, Hisar, India. The bottle gourd juice was extracted and treated with citric acid and potassium metabisulphite. Extracted juice was filled in glass bottles and stored under refrigerated (4-7°C) and room temperature (27±2°C) conditions for 15 days. Total soluble solids, pH, acidity, nonenzymatic browning and color of juice were analyzed during storage. Bottle gourd juice stored under room temperature initiated spoilage (5 days) much before refrigerated temperature (10 days). The colour of juice gradually changes with increase in non-enzymatic browning during storage period. The other changes in terms of pH, total soluble solids and titratable acidity were not found significant during storage.
Authors and Affiliations
Kiran Lata, Aradhita Ray
Keywords
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