Studies on the Preservation of Kokum (Garcinia indica) Rind Juice at Ambient Storage Condition

The study proposed to determine the effect of various concentrations of sodium benzoate at ambient storage condition on kokum covering juice. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was secondhand. During the investigation, the chemical limit, microbial analysis and aural qualities of kokum rind liquid squeezed from plant were studied. During the 3 months of atmosphere storage condition, analysis was administered at the interval of individual month. The synthetic parameter like acidity, TSS, lowering sugar, total carbohydrate, anthocyanins and microbial analysis, sensory values changed considerably. From the experiment it can be concluded that the kokum covering juice maybe stored at 1500 ppm sodium benzoate concentration in a good satisfactory condition at ambient depository condition.

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