Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar

DOI: 10.18805/ajdfr.v36i02.7963    | Article Id: DR-1232 | Page : 161-165
Citation :- Effect of storage conditions and duration on quality of passion fruit (Passiflora edulis Sims.) nectar .Asian Journal Of Dairy and Food Research.2017.(36):161-165

S.M. Charan*, Saji Gomez, K.B. Sheela, P.B. Pushpalatha  and K.T. Suman

saji.gomez@kau.in
Address :

Department of Horticulture, RSK, Kasaba, Nagamangala-571 401, Mandya District, Karnataka, India.

Submitted Date : 11-03-2017
Accepted Date : 17-04-2017

Abstract

    Passion fruit nectar was developed from yellow and purple passion fruit separately and also by blending both yellow and purple fruits, in different combinations of TSS and juice. It was initially subjected to organoleptic evaluation to determine the best combination of TSS and juice content in nectar. Organoleptic evaluation revealed that passion fruit nectar containing 20% juice and 20°Brix was more acceptable in all the three categories (yellow and purple separately, and yellow blended with purple). Total soluble solids, non-enzymatic browning, reducing, non- reducing and total sugars increased while, titratable acidity, vitamin C, total carotenoids, total phenols and total flavanoids decreased during storage. Organoleptic quality of passion fruit nectar declined during storage in all the treatments. The rate of decline was faster in nectar stored under ambient conditions compared to those stored under refrigerated condition. Microbial load in all the samples was within the acceptable limits even after three months of storage.

Keywords

Passion fruit Nectar Biochemical Organoleptic Microbiological

References

  1. Amerine, M. A., Pangborn, R. N. and Rossler, E. B. (1965). Principles of sensory evaluation of food. Acad. Press, London.
  2. AOAC [Association of Official Agricultural Chemists] (1998). Official method of analysis of AOAC International (16th Ed.). Association of Official Agricultural Chemists, Wasington, D. C. p. 899. 
  3. Aruna, K., Vimala, V., Giridhar, N. and Raio, D. G. (1997). Studies on preparation andstorage of nectar prepared from papaya. Beverage Food World24(1): 29-32.
  4. Chang, C., Yang, M., Wen, H. and Chern, J. (2002).Estimation of total flavonoid content in propolis bytwo complementary colorimetric methods.J. Food Drug Anal. 10(3): 178-182.
  5. Deka, B. C., Sethi, V., Suneja, P. and Srivastava, V. K. (2004). Physico-chemical changes of lime-aonla beverage during storage. J. Food Sci. Technol.41 (3): 329-332.
  6. Jawanda, J. S., Singh, R. and Kumar, K. (1978). Studies on extending post harvestlife of Kinnow Mandarin. Punjab Hort. J. 18:149-153.
  7. Ladaniya, M. S., Das, A. K., Khan, N. A., Mahalle, B. and Kumar, A. (2004). Changes in quality of sweetened ‘Nagpur’ Mandarin orange juice in crown corked glass bottles at ambient and refrigerated conditions. J. Food Sci. Technol.41 (3): 344-348.
  8. Lakhanpal, P. and Vaidya, D. (2015). Development and evaluation of honey based mango nectar J. Food Sci. Technol.52 (3): 1730–1735.
  9. Ramaiya, S. D., Bujang, J. S., Zakaria, M. H., Kinga, W. S. and Sahrira, M. A. S. (2012). Sugars, ascorbic acid, total phenolic contentand total antioxidant activity in passion fruit(Passiflora) cultivars. J. Sci. Food Agric. 93: 1198–1205.
  10. Ranganna, S. (1997). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (2nd Ed). Tata McGraw Hill Publishing Company Limited, New Delhi. 1112p.
  11. Rao, T. M., Tripathi, P. C., Karunakaran, G., Sakthivel, T., Sankar, V. and Kumar, R. S. (2014). Passion fruit cultivation in India. Technical bulletin No. 3, Central Horticultural Experiment Station (CHES), ICAR – Indian Institute of Horticulture Research (IIHR), Chettalli- 571248, Kodagu, Karnataka, India,17p.
  12. Sandi, D., Chaves, J. B. P., de Sousa, A. C. G., Parreiras, J. F. M., da Silva, M. T. C., and Constant, P. B. L. (2004). Hunter colour dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage. Brazilian Arch.Biol. Technol.47(2): 233-245.
  13. Selvaraj, Y., Kumar, R. and Pal, D. K. (1989). Changes in sugars, organic acids, amino acids, lipid constituents and aroma characteristics of ripening mango (Mangifera indica L.) fruit. J. Food.Sci. Tech. 26: 308-13.
  14. Simenthy, T. (2015). Proximate analysis and product development in nutmeg rind (Myristica fragransHoutt.). Msc thesis. Kerala Agricultural University, Thrissur, Kerala.
  15. Tchango-Tchango, J., Tailiez, R., Eb, P., Njine, T., and Hornez, J. P. (1994). Heat resistance of the spoilage yeasts Candida pelliculosa and Kloeckera apis and pasteurization values for some tropical fruit juices and nectars. Food Microbiol. 14: 93-99. 

Global Footprints