Effect of Thermosonication on Total Soluble Solid, pH and Titrable Acidity of Nagpur Mandarin Juice
Rajnish Kumar Sahu *
Department of Fruit Science, IGKV, Raipur, Chhattisgarh, India.
Vijay Kumar
Department of Floriculture and Landscape Architecture, IGKV, Raipur, Chhattisgarh, India.
Shashi Kiran Minz
Department of Floriculture and Landscape Architecture, IGKV, Raipur, Chhattisgarh, India.
Dayanand Sai Painkra
Department of Forestry, IGKV, Raipur, Chhattisgarh, India.
Pooja Sahu
Department of Floriculture and Landscape Architecture, OUAT, Bhubaneshwar, Odisha, India.
Supriya Thakur
Department of Agronomy, IGKV, Raipur, Chhattisgarh, India.
*Author to whom correspondence should be addressed.
Abstract
Nagpur mandarin is well known globally for its excellent nutritional benefits and flavor. Various physicochemical characteristics get affected during storage due to lack of knowledge & processing techniques. One of the most parameters which decide the quality and taste of fruit juice during storage is total soluble solid, pH & titrable acidity. These parameters get affected during storage and shows a decreasing value for total soluble solid, pH & titrable acidity. Therefore, an experiment was carried out to understand the effect of thermosonication and thermal pasteurization on total soluble solid, pH and titrable acidity of Nagpur mandarin (Citrus reticulata Blanco) juice. Samples were analyzed after treatment at 0 day and 7 days of refrigerated storage at 4 ℃. Result indicated that thermosonication and thermal pasteurization treatments on total soluble solid, pH and titrable acidity showed non-significant effect. However, heat pasteurization was found to be superior over thermosonication. Heat pasteurization at 95℃ for 20 seconds recorded better performance in total soluble solid, pH & acidity compared to other treatment.
Keywords: Thermosonication, thermal pasteurization, juice quality, pectin methylesterase