EFFECTS OF CHEMICAL TREATMENTS ON STORAGE STABILITY OF LEMON (CITRUS LIMON) JUICE

Abstract: Freshly extracted juice of lemon fruits was subjected to treatments such as pasteurization, addition of potassium metabisulphite and sodium benzoate. Processed and control samples of juice were stored at room and refrigeration temperature for 90 days and analyzed for chemical properties at 15 days of interval during storage. Total soluble solids and pH of juices increased during storage. On the contrary, ascorbic acid content and titratable acidity of juices decreased during storage period. Potassium metabisulphite was found most effective in preservation and keeping quality of juice showing little changes in chemical properties of juice during storage. Results suggested that processed lemon juice can be stored safely at room and refrigeration temperature for 90 days.

Keywords: Lemon, pasteurization, potassium metabisulphite, juice, refrigeration