Effect of Different Storage Condition on pH and Vitamin C Content in Some Selected Fruit Juices (Pineapple, Pawpaw and Watermelon)
International Journal of Biochemistry Research & Review · pp. 1–5 · Published 18 Mar 2016
10.9734/IJBCRR/2016/23462Abstract
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.
Cited by 16
Soz Dildar Majeed, İbrahim Hayoğlu, Ahmet Sabri Ünsal · Harran Tarım ve Gıda Bilimleri Dergisi · 2023
Melánia Feszterová, Margaréta Mišiaková, Małgorzata Kowalska · Applied Sciences · 2023
Anil Panghal, Vikas Kumar, Sanju Dhull · Current Research in Nutrition and Food Science Journal · 2017
Thitirat Sirichan, Isaya Kijpatanasilp, Nicha Asadatorn · Ultrasonics Sonochemistry · 2022
Afshin Selahvarzi, Mohammad Reza Sanjabi, Yousef Ramezan · Journal of Food Processing and Preservation · 2021
Sunleng Chhoeun, Chankhemra Vorn, Hasika Mith · Journal of Food Processing and Preservation · 2025
Zunaira Arshad, Nabeel Ashraf, Farah Jameel · Frontiers in Sustainable Food Systems · 2026
Vishal Kumar, Chandra Shekhar Singh, Shiva Bakshi · Frontiers in Nutrition · 2023
Bernard Tiencheu, Desdemona Njabi Nji, Aduni Ufuan Achidi · Heliyon · 2021
Eloghosa Ikharia, Maurice Ekpenyong, David Ubi · Journal of Food Science and Technology · 2024
Related research
- Determination of Ascorbic Acid Concentration in Commercially Available Fruit Drinks in Bangladesh — shares topic coverage
- Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges — shares topic coverage
- Amino Acid Profile and Vitamin C Content of Selected Condiments Used as Thickeners in Soup Preparation — shares topic coverage
- Physico-chemical Properties of Yoghurt Flavoured with Mmilo (Vangueria infausta) Pulp from Botswana — shares topic coverage
- Vitamin C and Total Antioxidant Content in Pepper Fruits (Capsicum annuum L.): Comparative Analysis of Peppers Grown in Conventional and Organic Agricultural Systems — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
16
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.