Impact of storage conditions on the health promoting attributes of lemon, Citrus limon juice

Abstract

Consumers are increasingly expecting the fruits to be tasty and attractive while being safe and healthful. The objective of the present study was to develop a lemon drink and to see the effects of different storage temperatures, presence of gasses and storage period over the biochemical quality of the drink. In the preparation of lemon drink, volume of lemon juice (Citrus limon) (10%), sugar (11%) and water (79%) were used. Lemon juice was fi lled in sterilized glass bottles, sealed and Pasteurized at 85oC for 15 minutes and stored at 37oC and 6oC with and without vacuum for 150 days. Biochemical changes in lemon drink were investigated after each 30 days for the period of 150 days. Following chemical parameters of fruit juice were determined : total soluble solid (TSS), acidity, pH, moisture, ash content, carbohydrate, protein, fat and ascorbic acid were quite similar for both varieties. The dark yellow color of lemon cultivar had eye appeal effect to the consumers. With the various nutritional benefi ts, the fruits could be recommended for commercial exploitation and preparation of different value added products. A gradual increase in acidity, total soluble solids, reducing sugars and total sugars was observed in all samples, while pH and ascorbic acid decreased gradually during storage studies. The declining trend in ascorbic acid contents of lemon drink was increased as a function of product storage. The overall results showed that samples without presence of gasses (sealed with vacuum) at 6°C gave best results for ascorbic acid retention.