Stability studies of sensory attributes of apricot pulp stored with chemical preservatives
By: Adil Hussain, Azhar Hussain, Najeeb Ullah Jogezai, Yasir Ali, Ali Nadeem
Key Words: Apricot pulp, Chemical preservation, Sensory properties, Shelf life, Storage
Int. J. Biosci. 9(4), 12-21, October 2016.Generate Certificate]
The necessities of storage are very crucial aspects for better quality and shelf life of fruit pulp both at industrial and household level. In this study a locally grown Apricot variety (Halman) was selected and its pulp was given with chemicals treatment (Sodium Benzoate and Potassium Metabisulphite) in comparison with control samples and their various sensory parameters were studied during a storage period of 60 days under ambient temperature (28–32°C). All the quality parameters including colour, texture, taste, flavour, and overall acceptability were significantly (p<0.05) affected by both chemicals applied and storage period. Among the preservatives, Potassium metabisulphite and Sodium Benzoate at a concentrations of 500mg and both in combination (250mg PMS+ 250mg SB) were found to be most active in retaining overall organoleptic attributes and increasing the shelf life of apricot pulp up to 60 days without any spoilage. Thus, the apricot pulp could be preserved using optimized levels of chemical preservatives at household and industrial level.