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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 2708-2717
DOI: https://doi.org/10.20546/ijcmas.2019.806.325


Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus)
Shameena Beegum1*, V.R. Sagar2, Abhijit Kar2, Eldho Varghese3, Surender Singh4, M. Neema1, Krishna Prakash1 and V. Aparna1
1ICAR –Central Plantation Crops Research Institute, Kasaragod- 671124, India
2ICAR- Indian Agricultural Research Institute, New Delhi-110012, India
3ICAR-Central Marine Fisheries Research Institute, Kochi- 682018, Kerala, India
4Central University of Haryana, Jant-Pali, Mahendergarh-123031, Haryana, India
*Corresponding author
Abstract:

A comparative evaluation of the use of thermal, microwave and irradiation treatments for pasteurization of ready to serve watermelon juice was undertaken to study their relative impact on residual enzyme (polyphenol oxidase and peroxidase) activities microbial population, and sensorial changes during its refrigerated storage for a period of three months. Pasteurization using thermal and microwave treatments could effectively control the microbial load within the acceptable limit (<1 log cfu mL−1) over the entire three months of storage. Irradiation treatment of 0.5kGy resulted in the lowest residual polyphenol oxidase (RAPPO) activity followed by the microwave (1.56W/ml) and thermal treatments. However, maximum reduction in peroxidase activity (RAPOD) was achieved using thermal and microwave treatments. At the end of the three months storage, watermelon juice pasteurized using microwave energy was sensorially found to be the most acceptable product.


Keywords: Watermelon juice, Enzyme activity, Microbial evaluation, Sensory evaluation
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How to cite this article:

Shameena Beegum, V.R. Sagar, Abhijit Kar, Eldho Varghese, Surender Singh, M. Neema, Krishna Prakash and Aparna V. 2019. Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus).Int.J.Curr.Microbiol.App.Sci. 8(6): 2708-2717. doi: https://doi.org/10.20546/ijcmas.2019.806.325