Fresh mandarin juice is perceived to be more wholesome than processed juice. Fresh clarified mandarin juice turned in brownish dark colour and ascorbic acid retention is also difficult during long storage. The experiment consisted of 18 treatment combinations with 3 concentrations of potassium metabisulphite, 3 storage temperatures and 2 types of juice extraction methods. Juice extracted with screw type juice extractor and preserved with 1000 ppm potassium metabisulphite and stored at 3°C maintained better qualitative characteristics viz., total soluble solids, acidity, ascorbic acid, sugars, free amino acids, soluble proteins and non-enzymatic browning during 6 months storage. Mandarin juice extracted with screw type hand operated extractor can be stored for 6 months at 3°C storage temperatures with minimum biochemical changes.
Online ISSN: 1459-0263Year: 2015, Vol. 13, Issue 2, pages 39-44.Publisher: WFL.
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