Effect of Different Storage Condition on pH and Vitamin C Content in Some Selected Fruit Juices (Pineapple, Pawpaw and Watermelon)

Abstract

This research work was carried out to determine the suitable storage condition of fruit juices that will effectively retain their vitamin C content and pH level. Three different samples of fruits were processed into their respective juices, they were then analyzed to determine the vitamin C content and pH level of each samples, and stored at different storage condition. The samples were then analyzed after every week for one month, and the result shows that vitamin C content reduced by 72.9% at room temperature and 47.9% at refrigeration temperature in Pineapple juice,75.5% at room temperature and 47.2% at refrigeration temperature in Watermelon juice, and 69.4% at room temperature and 55.6% at refrigeration temperature in Pawpaw juice respectively. The analysis also shows that the pH level of the samples were reduced by 17% and 15.0% in Pineapple juice, 22.4% and 20.7% in Watermelon juice, 25.9% and 20.4% in Pawpaw juice at both room temperature and refrigeration temperature storage conditions respectively. Statistical analysis shows that there is no significance difference in term of vitamin C content and pH level between room temperature storage and refrigeration temperature at 5% level significance. It is therefore concluded that, storage of fruit juices at refrigeration temperature condition forms the basis of recommendation of this research.