Abstract

Lemon fruits were sorted and washed before extraction of juice. Extracted juice of lemon fruits was treated with potassium metabisulphite, sodium benzoate and thermal processing. Treated and untreated samples of juice were stored at room and refrigeration temperature for 90 days and analyzed for chemical properties at 15 days of interval during storage. Total sugars, reducing sugars and browning of juice increased during storage. On the contrary, tannin content of juice decreased during storage. Storage at refrigeration temperature was found better effective in preservation and keeping quality of juice showing lesser changes in chemical properties of juice during storage than at room temperature. Results suggested that lemon juice after chemical and pasteurisation treatments can be stored safely at room and refrigeration temperature for 90 days.

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