Effect of Different Treatments On The Shelf Life Of Tropical Fruit Juices

ABSTRACT

Different preservation treatments were employed to observe the storage effect on orange, paw-paw and pineape juices. Sodium Benzoate, Sodium metabisuiphite and vegetable preservatives (Garlic and Ginger) at three different concentrations were assessed. Pasteurization and freezing temperature storage were also stuciiea. Result indicates that the chemical preservatives .were not able to preserve the juices beyond 72 hours. The vegetable preservatives were not able to preserve the juices beyond 48 hours. Pasteurizations preserved the juices beyond 72 hours. Conversely, freezing kept the juices up to 7 days due to inconsistent light supply The samples were also examined microbiologically. The analysis showed more microbial growth in the juices preserved by the vegetable preservatives than others. On the whole, freezing demonstrated the ability to preserve fruit juices better than the preservatives studied.