Effect of Sucrose Solution and Chemical Preservatives on Overall Quality of Strawberry FruitArsalan Khan1*, Baber Shamrez1, Uzma Litaf1, Alam Zeb2, Ziaur Rehman2, Rozina Naz2, Sher Hassan Khan3 and Abdul Sattar Shah3
- *Corresponding Author:
- Arsalan Khan
Department of Food Science and Technology
Agriculture Research Institute
Tarnab, Peshawar, Pakistan
E-mail: [email protected]
Received date: September 01, 2014; Accepted date: December 06, 2014; Published date: January 07, 2015
Citation: Khan A, Shamrez B, Litaf U, Zeb A, Rehman Z, et al. (2015) Effect of Sucrose Solution and Chemical Preservatives on Overall Quality of Strawberry Fruit. J Food Process Technol 6:413.. doi: 10.4172/2157-7110.1000413
Copyright: ©2015 Khan A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This research work was conducted to study the effect of sucrose solution with different chemical preservatives on overall quality of the strawberry fruit kept at ambient temperature. The treatments were : S0 (Control), S1 (Strawberry fruit + sucrose solution (30o brix) + Sodium benzoate 0.1%), S2 (Strawberry fruit + sucrose solution (30o brix) + Potassium sorbate 0.1%), S3 (Strawberry fruit + sucrose solution (40o brix) + Sodium benzoate 0.1%), S4 (Strawberry fruit + sucrose solution (40o brix) + Potassium sorbate 0.1%), S5 (Strawberry fruit + sucrose solution (30o brix) + Sodium benzoate 0.05% + Potassium sorbate 0.05%), S6 (Strawberry fruit + sucrose solution (40o brix) + Sodium benzoate 0.05% + Potassium sorbate 0.05%). All these treatments were examined physicochemically (Titratable acidity, pH, ascorbic acid, TSS, reducing and non-reducing sugar) and organoleptically (Texture, flavor, color and overall acceptability) at each 15 days interval for three months. Storage results shown that Decreased was found in pH from (3.49 to 3.32), ascorbic acid from (54.82 to 30.08 mg/100 g), non-reducing sugar from (20.41 to 13.36%), color score from (9 to 4.96), texture score from (9 to 5.14), flavor score from (9 to 5.23) and overall acceptability score from (9 to 5.40) while increased were found in TSS from (17.17 to 21.01oBrix), titratable acidity from (0.38 to 0.53%) and reducing sugar from (8.35 to 11.16%) throughout storage period. The highest mean value for pH was occurred in treatment S1 (3.45), titratable acidity in S3 (0.50%), TSS in S6 (24.76oBrix), ascorbic acid in S5 (46.30mg/100g), reducing sugar in S6 (11.69%), non-reducing sugar in S1 (19.65%), color in S5 (7.60), texture in S1 and S5 (7.46), flavor in S3 and S5 (7.60) and overall acceptability in S2 (7.83). Statistical results revealed that treatment S5 followed by S1 were found adequate both physicochemically and organoleptically.