Vol. 10, Issue 9 (2021)

Author(s):
Pooja Thakur, Anil Kumar Verma, Shivani and Vishakha

Abstract:
Ash gourd is an important vegetable crop for its long storage life and good scope in value addition. Juice based on ash gourd was prepared and stored by using different chemical preservatives. Therefore, the aim of the experiment was to compare the effect of different chemical additives namely Potassium metabisulfite (KMS), Sodium benzoate and their combination, on the physicochemical and antioxidant activity of ash gourd juice. The storage was done for 3 months at ambient temperature and the analysis was conducted at the interval of 0, 45 and 90 days. For the various chemical parameters like TSS, pH, acidity, ascorbic acid, reducing sugars, total sugars and antioxidants very slight changes was observed. Among different preservatives the juice preserved with KMS was found to stable during storage.