Vol. 6, Issue 3 (2018)
Effect of various natural fruit juices on physico-chemical characteristics and browning inhibition of apple (Cv. White dotted red)
Author(s): A Rouf, HR Naik, Uzma Altaf, Immad Shah, Shabeer Ahmad Mir and Munazah Mehraj
Abstract: Fresh cut apple slices of 4mm thickness were dipped in various natural fruit juices viz., orange, kiwi, lime, pine apple, sour cherry, grape and distilled water (Control) in the sample to solution rati of 1:10 (250g apple slices: 2.5 litres of juice) and total of seven treatments were applied to ascertain their effect on physi-co-chemical characteristics and browning inhibition of apple (Cv. White dotted red).Treated apple slices were stored at low temperature (3oC) for seven days. Titrable acidity (1.16), Ascorbic acid (29.54 mg/100g), Total sugar (12.11%) and Anti oxidant activity (86.84%) were recorded significantly higher (P≤0.05) in apple slices treated with lime juice while as pH and firmness was found to be lowest (3.09 and 31.08g) respectively. For control (T7) Titrable acidity (0.40%), Ascorbic acid (4.27 mg/100g) and total sugar (11.09 %) and anti oxidant activity (49.76 %) were significantly lower than all other treatments while moisture content and Firmness were found to be highest (85.94% and 43.67 g). With respect to browning inhibition, Treatment of apple slices with lime juice (T3) was found to be most effective with lower polyphenol oxidase activity (7.66 U/mg fresh wt ), browning index (4.47), and b* value (25.45) and significantly highest L* value (69.99) recorded in apple slices treated with lime juice, While as for control (T7) Polyphenol oxidase activity (42.00), browning index (47.87), L* value (38.25) were recorded lowest and a* value (4.16) and b * values (42.83) were recorded highest. All the other treatments exhibited their superiority over control. However for most of the physi-co-chemical characteristics and browning parameters under study, treatment of apple slices with lime juice (T3) was found to be the most effective for maintaining overall quality of apple slices.
Pages: 3495-3501 | 595 Views 96 Downloads
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How to cite this article:
A Rouf, HR Naik, Uzma Altaf, Immad Shah, Shabeer Ahmad Mir, Munazah Mehraj. Effect of various natural fruit juices on physico-chemical characteristics and browning inhibition of apple (Cv. White dotted red). Int J Chem Stud 2018;6(3):3495-3501.
