Comparative studies on the effect of storage conditions Citrus reticulata blanco and Citrus sinensis on ascorbic acid, acidity and pH
2004
Abdullah, N. (Pakistan Council of Scientific and Industrial Research Labs., Lahore (Pakistan). Food and Biotechnology Research Center) | Ejaz, N. | Alim-un-Nisa | Hussain, K.
The comparative study revealed the effect of storage temperature on ascorbic acid, acidity and pH of kinnow (Citrus reticulata blanco) and musambi (Citrus sinensis) during three month. Ascorbic acid content was decreased faster at room temperature (22 plus minus 1 degree C) on storage of Citrus reticulata blanco and Citrus sinensis whereas at deep freezer (-8 plus minus 1 degree C) the reduction was less than refrigerated temperature (8 plus minus 1 degree C). Increase in acidity was observed during storage at room temperature (22 plus minus 2 degree C). However these changes were less pronounced at refrigerated temperature (8 plus minus 1 degree C) and deep freezer temperature (-8 plus minus 1 degree C). Similarly the pH values were also decreased at room temperature (8 plus minus 1 degree C) and deep freezer temperature (-8 plus minus 2 degree C).
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