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

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.

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Citation: Hussain S, Riaz A, Ali M, Ullah N, Hussain N (2019) Quality Assessment of Sweet Cherry ( Prunus avium ) Juice Treated with Different Chemical Preservatives. J Food Process Technol 10: 786. DOI: 10.4172/2157-7110.1000786

Copyright: © 2019 Hussain S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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