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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.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 236-245
DOI: https://doi.org/10.20546/ijcmas.2017.608.032


Review on Biochemical Changes Associated with Storage of Fruit Juice
Shailesh Kumar Singh1* and Madhu Sharma2
1Department of Horticulture, School of Agriculture, Lovely Professional University,Phagwara, Punjab, 144411, India
2Department of Vegetable Science, Punjab Agricultural University, Punjab, 141004, India
*Corresponding author
Abstract:

Intake of fresh vegetables and fruits has an inverse association risk for developing non-communicable diseases primarily the coronary heart disease and nutritional disorders. It also reduces risk of obesity and to maintain a healthy body weight. High perishable nature of fruits and vegetables is detrimental in availability of these products for longer time so single strength or blended fruit juices can be alternative for nutritional security to human health. A wide range of biochemical changes occur during storage of juices at different temperature which reduces the nutritional value. However, proper understanding of these changes will help us to maintain the nutritional quality during processing and storage of fruit juice. The common biochemical changes studied are TSS (Total Soluble Solids), Ascorbic acid, titratable acidity, pH, sugar, non-enzymatic browning and microbial growth.


Keywords: Ascorbic acid, Biochemical change, Fruit juice, Sugar, TSS.
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How to cite this article:

Shailesh Kumar Singh, Madhu Sharma. 2017. Review on Biochemical Changes Associated with Storage of Fruit JuiceInt.J.Curr.Microbiol.App.Sci. 6(8): 236-245. doi: https://doi.org/10.20546/ijcmas.2017.608.032