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Characterization of Kinnow Mandarin Fruit Juice Stored under Incubator

Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara- 144 411 (Punjab), India
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Kinnow fruit juice contains a wide range of nutritionally and medicinally important compounds and minerals. The storage life of juice is very short so pasteurization and addition of suitable preservatives has greater scope to increase shelf life of Kinnow fruit juice. Application of KMS (potassium meta-bisulphite) and sodium benzoate alone or in combination has been reported with high level of TSS, pH, ascorbic acid content, titratable acidity and sugar content in Kinnow fruit juice. These treatments were also reported with lower browning and microbial count in Kinnow fruit juice under incubator storage.

Key words : Fruit juice, incubator, Kinnow, KMS, pasteurization