Review on Biochemical Changes Associated with Storage of Fruit Juice

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