Refrigeration storage studies of strawberry juice with TSS of 7.5 and 20.5 degree brix treated with sodium benzoate and potassium sorbate

Research was carried out to investigate the effect of different sucrose concentrations and chemical preservatives (combined doses) at refrigeration temperature (4-10 degree C) on physicochemical and sensory attributes of strawberry juice stored for one year. The samples were numbered as, TR24=Strawberry juice (7.5 degree brix) - no preservatives (control), TR25=Strawberry juice (7.5 degree brix) with 0.1% sodium benzoate, TR26=Strawberry juice (7.5 degree brix) with 0.1% potassium sorbate, TR27=Strawberry juice (7.5 degree brix) with 0.05% sodium benzoate+0.05% potassium sorbate, TR28=Strawberry juice (20.5 degree brix) - no preservatives (control), TR29=Strawberry juice (20.5 degree brix) with 0.1% sodium benzoate, TR30=Strawberry juice (20.5 degree brix) with 0.1% potassium sorbate, TR31=Strawberry juice (20.5 degree brix) with 0.05% sodium benzoate + 0.05% potassium sorbate. Maximum increase in total soluble solids (TSS) content occurred in TR25 and TR26 (20%) while TR29, TR30 and TR31 showed similar increase i.e. (9.75%). Maximum decrease in pH content occurred in TR24 (19.65%) while minimum decrease was observed in TR31 (10.27%). Maximum increase in titratable acidity occurred in TR24 (145.92%) followed by TR28 (136.19%) while minimum increase occurred in TR31 (101.90%) followed by TR29 (103.80%). Maximum ascorbic acid decreased in TR24 (88.81%) followed by TR28 (84.26%) while minimum decreased was observed in TR31 (70.27%). Maximum increase in reducing sugar was recorded in TR30 (26.49%) while minimum increase occurred in TR27 (19.65%). Maximum decrease in non reducing sugar was occurred in TR28 (89.84%) while minimum decrease occurred in TR27 (26.76%). Maximum decrease in color was recorded for TR24 (37.50%) followed by TR28 (31.25%). Flavor deterioration occurred in control samples and maximum decrease was observed in TR24 (87.50) followed by TR28 (75%) while concentrated samples less loss in flavor during storage. Comparatively better consistency was recorded by sweetened juice. Among all the treatments TR24 and TR28 were during storage while TR31 was found most effective followed by TR29 which showed better storage stability than other samples.