Quality changes of sugarcane juice stored in different packaging materials
2013
Thulasimani, Krishnakumar (Tamil Nadu Agricultural University, Coimbatore (India). Department of Food and Agricultural Processing) | Chidambaram, Devadas (Karunya University, Coimbatore (India). Department of Food Processing and Engineering) | Chellamuthu, Thamilselvi (Tamil Nadu Agricultural University, Coimbatore (India). Postharvest Technology Centre)
Packaging materials selected were glass bottle, polyethylene (400 gauge) and polypropylene (350 gauge). Fresh sugarcane juice was pasteurized and processed at 80°C for 15 minutes and stored at 5°C and 30°C in the sterilized packaging materials. The biochemical and microbiological qualities analyzed were total sugars, reducing sugars, total soluble solids, titratable acidity, pH, bacteria, yeast and fungi. The fresh unpasteurized sugarcane juice without addition of preservative last for 4 days when stored at 5°C. Beyond that, the quality deteriorated, which was observed by the colour and flavour change. The juice stored at 30°C become spoilt within a day without any preservative. The quality loss due to biochemical and microbiological parameters were less in glass bottle followed by polyethylene and polypropylene with preservative. Microbial counts (bacteria, yeast, fungi) were increased, during storage of juice. The study revealed that apart from glass bottle, flexible polyethylene and polypropylene packaging materials could also be used to store sugarcane juices without much quality losses.
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