Production and Storage Stability of Composite Juice from Watermelon, Grape, Soursop, and Cashew Apple

Abstract

Storage stability and keeping quality of fruit juice blends made from watermelon, grape, soursop, and cashew apple (WGSC) were investigated. The juice was divided into three portions and stored for 10 days in the room (WGSC1), refrigeration (WGSC2), and freezing temperatures (WGSC3). The sensory properties of the juice blend were determined on the first day of production, prior to storage. Physiochemical properties, total viable, and coliform counts were determined for stored juice. The pH of the juice ranged from 4.0 to 5.1 and decreased with increasing days of storage. However, WGSC3 was not significantly different. Total soluble solids ranged from 3.2 to 5.2%, and vitamin C content ranged from 20.41 to 59.29 mg/mL. The sugar content of WGSC3 (5.2 oBrix) was found to be the highest. The vitamin C content decreased with an increase in storage days under varying storage temperatures. Furthermore, the total titratable acidity ranged from 0.024-0.103%, with an increase in storage days and varying storage temperatures studied. The specific gravity varied between 1.01% and 1.03%, and the total solids ranged from 5.01 to 6.23% and increased with increasing storage days. The total viable bacteria count of juice samples ranged from 1×103 to 9×103. Although no coliform was detected, the total fungus spore count increased at the 5th and 10th days of storage. However, the microbial counts of the samples were within the acceptable limits (1 x 105 CFU/mL). An acceptable and quality watermelon-grape-Soursop-Cashew apple juice can be preserved without a chemical preservative at room, refrigeration or freezing storage temperatures for 10 days.