Shelf Stability with & Without Preservatives and Storage ...files.aiscience.org/journal/article/pdf/70020088.pdf · 1Department of Food Technology and Nutritional Science, Mawlana

International Journal of Life Science and Engineering

Vol. 3, No. 1, 2018, pp. 1-17

http://www.aiscience.org/journal/ijlse

ISSN: 2381-697X (Print); ISSN: 2381-6988 (Online)

* Corresponding author E-mail address:

Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh

Habibur Rahman1, Serajul Islam2, *, Dilruba Akter1, Nasim Talukder1, Noyazzesh Hossain1, Hafizur Rahman3, Abu Zubair1

1Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

2School of Food Science and Technology, Jiangnan University, Wuxi, China

3Department of Fortification-USI, Nutrition International, Dhaka, Bangladesh

Abstract

Research was conducted on observation of shelf stability of strawberry juice and physico-chemical & antioxidant properties of

strawberry juice. The sample number SJ-1 without preservative and sample SJ-2, SJ-3, SJ-4 & SJ-5 with sodium benzoate &

potassium metabisulphite preservatives of 5 mg, 20 mg, 5 mg & 10 mg respectively. The shelf stability was performed in two

conditions at room (25°C) and freezing temperature (-18°C) of all the samples. On the other hand, the samples were analyzed for

physico-chemical properties, sensory properties and microbiological test. The major physicochemical properties were moisture,

ash, TSS and PH measured about 90.17%, 0.39%, 17% and 3.71 respectively and also antioxidant properties vitamin C was 60

mg/100gm. The TSS & PH were decreased at room temperature after 12 days and freezing temperature after 38 days about 6%,

8%, 5%, 7%, 6% and 10.5%, 10%, 10%, 10% 10% respectively of TSS, & about 3.15, 2.94, 3.32, 2.96, 3.12 and 3.62, 3.70, 3.71,

3.61 3.62 PH of sample SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5. In case of tritable acidity, after 12 days the minimum was 1.60 and

maximum 5.12 at room temperature whereas after 38 days the minimum was 1.31 and maximum was 2.88 at freezing

temperature. The total viable bacteria load was observed minimum SJ-4 (8.2×104) and maximum in SJ-3 (1×105) after 10 days at

the room temperature, whereas freezing temperature was SJ-3 (0.80×104) and SJ-1 (0.88×104) after 38 days. On the other hand,

total fungal count was in SJ-3 (2.8×103) minimum and SJ-1 (4×103) maximum at room temperature, after 10 days, whereas

freezing temperature was SJ-2 (0.80×103) and SJ-1 (0.95×103) after 38 days. In addition, total coliform count was found, SJ-5 in

0.77×102 minimum and SJ-1 in 0.94×102 maximum at freezing temperature after 10 days. Overall the shelf life was sound at 12

days in the room temperature and 38 days in freezing temperature. The strawberry juice easily preserves at homemade level until

12 days and among treated SJ-1, SJ-2 and SJ-3 sample was found most effective and better storage stability than other sample.

Keywords

Strawberry Juice, Preservatives, Physico-Chemical & Antioxidant Properties, Tangail District,

Sensory Properties & Bangladesh

Received: February 19, 2018 / Accepted: March 22, 2018 / Published online: May 28, 2018

@ 2018 The Authors. Published by American Institute of Science. This Open Access article is under the CC BY license.

http://creativecommons.org/licenses/by/4.0/

2 Habibur Rahman et al.: Shelf Stability with & Without Preservatives and Storage Conditions, Physico-Chemical Properties of Strawberry Juice Procured from Tangail District Bangladesh

1. Introduction

Strawberry Fragaria x ananassa is one of the popular fruit of

the world. It is a highly priced fruit in all over the world (A. N.

Chowdhury et al., 2013). Over six hundred varieties occurred

which differs in taste, texture and size (Childer NF, 1983).

However, the "garden" varieties of strawberries with which

most of us are familiar today are known as Fragaria ananassa.

"Ananassa" is Latin for "ananas-like" Fragaria X ananassa,

strawberry (or garden or pineapple strawberry), is a perennial

herbaceous plant in the Rosaceae (rose family) is a hybrid

cultivar of two wild Fragaria species (Bailey et al. 1976,

California Strawberry Commission 2012, Domoto et al. 2008,

FAOSTAT 2012, Flora of China 2012, Nottingham 2003, van

Wyk 2005). Fragarin Chiloensis and Fragarin Verginiana

which were the precursor of all the present strawberry cultivars

(John, 1994). Strawberries can be successfully grown in cold

areas in the tropics and subtropics. Mature fruit in a short

period of time which is 30 to 40 days, non-perishable and must

be consumed in early after winning (Shakoor Wisal et al.,

2014). Must be handled carefully and fruit, while the transfer

to the market long as there are prospects for the deterioration

of fruit during transportation (Amin NU, 1996). Although other

Fragaria species are also cultivated, this hybrid is the primary

source of commercially produced strawberries (Bailey et al.

1976, California Strawberry Commission 2012, Domoto et al.

2008, FAOSTAT 2012, Flora of China 2012, Nottingham 2003,

van Wyk 2005).

Recently it has gained adaptability as well as popularity in

Bangladesh. Though Strawberry has introduced newly in

Bangladesh but now it has evolved as a money spinning cash

crop. In Bangladesh, micro propagation of strawberry played

a vital role in strawberry cultivation. (A. N. Chowdhury et al.,

2013). Strawberries are often eaten as a fresh fruit, famously

in strawberry shortcake and are also processed into ice

creams, jams and preserves, pies, mousses, fruit juice,

milkshakes, chocolates and various baked goods and candies.

Strawberries may also be fermented into wine or liqueur

(such as the Italian fragoli) (Bailey et al. 1976, California

Strawberry Commission 2012, Domoto et al. 2008, FAOSTAT

2012, Flora of China 2012, Nottingham 2003, van Wyk

2005). Artificial strawberry flavorings and aromas are also

widely used in many products like lip gloss, candy, hand

sanitizers, perfume, and many others (Source: Wikipedia).

The fruit is widely appreciated for its characteristic aroma,

bright red color, juicy texture and sweetness (Source:

Wikipedia). The fruit is firm, red meat and sweet. More than

50% of the sucrose in strawberries is glucose. The red color

of the fruit is due to an anthocyanin pigment. Volatile esters

responsible for many of the fruit flavor are found in it. Of

nutritionally and strawberries contain carbohydrate low-

calorie and a potential source of vitamin C, fiber and

provides more vitamin C than oranges. (Shakoor Wisal et al.,

2014). Strawberry fruit also give an exceptional supply of

vitamin K, vitamin B5, vitamin B6, manganese, magnesium,

copper, potassium and omega 3 fatty acids (USDA, 2008)

(U.S. Dept. of Agriculture USDA (2011) Nutrient database

for standard referenc; USDA (1998) Nutrient database for

standard reference. U. S. Deptt. Agric.). Malic and

Citricacids are main organic acids which contribute to aroma.

Strawberries also contain the higher percentage of non-

nutrients e.g. phenols and flavonoids as compared to other

berry fruit (Hakkinen SH et al., 2000).

According to Food and Agriculture Organization (FAO),

world production of strawberries has exceeded 4 million

tons, in which United States contributes 28 percent (Food

and Agriculture Organization (FAO) (2009) Data on

Potassium sorbate in food and beverages. Nearly 10% of the

area harvested was in the U.S., but that accounted for more

than 25% of the total (1.3 mmt). Strawberry production is

particularly important in California, which produces 88% of

the U.S. total, valued at around $2.3 billion annually. The

U.S. harvest was more than 5 times that of any other country.

Other major producers include Turkey, Spain, Egypt, Korea,

and Mexico (Bailey et al. 1976, California Strawberry

Commission 2012, Domoto et al. 2008, FAOSTAT 2012,

Flora of China 2012, Nottingham 2003, van Wyk 2005.)

Strawberries are particularly susceptible to damage from

frost, and became the subject of a famous early field test of

releasing genetically engineered organisms into the

environment. Advanced Genetic Sciences, were tested in a

controversial field experiment on strawberries in 1987, in

which a bacterial solution was sprayed on the strawberry

plants before a frost. Although initial results suggested the

modified bacteria did prevent ice formation, concerns about

whether releasing these bacteria for commercial application

might adversely affect snow and ice formation, with

potentially large implications for regional weather patterns,

have inhibited widespread use of ice-minus bacteria in

strawberry cultivation. (Bailey et al. 1976, California

Strawberry Commission 2012, Domoto et al. 2008, FAOSTAT

2012, Flora of China 2012, Nottingham 2003, van Wyk

2005). Strawberry as an economic crop has encouraging

potentials for foreign exchange earnings. It can also increase

national income through the expansion of local industries and

higher incomes for farmers involved in its production.

2. Materials and Methods

Mature and fresh strawberries were collected from the

Kalihati, Tangail district. The strawberries were washed

followed by sorting; the juice was extracted using juice

International Journal of Life Science and Engineering Vol. 3, No. 1, 2018, pp. 1-17 3

extracting machine; the juice pasteurized before filling into

glass bottles then experiment in the laboratory of the

department of Food Technology and Nutritional Science,

Mawlana Bhashani Science and Technology University

where research work was carried out.

2.1. Preparation of Strawberries Juice

All strawberry samples were prepared according to

Association of Official Analytical Chemists (AOAC) standard

[20]. The filtered strawberry juice used muslin cloth and

measure the pH value by a pH meter. After that collected the

fresh juice into 200ml sealed sterilized transparent glass

bottles. Sodium benzoate and potassium meta-bisulphite were

added as a preservative where the amount minimum (5mg,

5mg) and maximum (20mg, 10mg) & without preservative

juice also collected as a sample. Afterwards, all juices were

pasteurized at 72°C for 15 minutes. After finished the

pasteurization, cooled samples for further processing. Finally,

Juice bottles were separated into two categories. One group

was kept in room temperature (25°C) and another group was

placed in the freezing (-18°C). Then juices samples were kept

for analyzed various physical, chemical and microbial tests.

Table 1. Specification of Strawberry Juice samples.

Juice Sample Melliferous plant Scientific Name Sample code Sample groups categories

Strawberry Fragaria ananassa

SJ-1 Strawberry juice without preservative

SJ-2 Strawberry juice with 5 mg preservative (Sodium Benzoate)

SJ-3 Strawberry juice with preservative 20 mg (Sodium Benzoate)

SJ-4 Strawberry juice with preservative 5 mg (Potassium Metabisulphite)

SJ-5 Strawberry juice with 10 mg preservative (Potassium Metabisulphite)

2.2. Physico-Chemical Properties

All strawberry juices samples were analyzed of moisture,

ash, TSS and PH as per the methods of AOAC [13]. Acidity

was determined by dissolving a known weight of sample in

distilled water and titration against 0.01 N NaOH using

phenolphthalein as indicator (Srivastava and Sanjeev, 2003).

Ascorbic acid was determined by the direct colorimetric

method using 2, 6- dichlorophenol- indophenols as

decolorizing agent by ascorbic acid in sample extract and in

slandered ascorbic acid solution (AOAC, 2000).

2.3. Antioxidant Content

Vitamin C compounds from strawberry juice samples were

detected by Scavenger method and each juice sample was

determined according to the colorimetric assay developed by

Zhishen et al. [89].

2.4. Sensory Evaluation

The panel members were teachers and students of Food

Technology & Nutritional Science department evaluated the

product fortnightly for Appearance, color, flavor, aroma,

texture consistency and overall acceptability by Hedonic scale

term used in tasting panels where the judges indicate the extent

of their like or dislike for the food. (David A. Bender, 2005). A

nine-point Hedonic scale used for sensory evaluation of

strawberry juice samples stored at different storage condition.

2.5. Statistical Analysis

The data obtained were statistically analyzed for analysis of

variance (ANOVA) and consequently Duncan's Multiple Range

Test (DMRT) was used to determine significant difference. Data

were analyzed using the software, IBM SPSS Statistics, version

22 at the 5% level of significance (P= 0.05) [23].

3. Result and Discussion

3.1. Physico-Chemical Analysis The fresh strawberry juices were analyzed for physico-

chemical. The figure 1 shows that, the proximate

composition Moisture, Ash, PH and TSS were 90.17%,

0.39%, 3.71 and 17% respectively.

Figure 1. Proximate composition of fresh strawberry juice.


The figure 2 shows that, the percentage of Total Soluble

Solids (TSS) of preserved strawberry juice from 3 to 12 day.

After 12 days, it was found that the TSS remarkably

decreased in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5. Most notable

changes occurred in SJ-3 which was 15 to 5 percent and in

SJ-5 which was 15 to 6 percent. On the other hand, the figure

3 shows that, the percentage of Total soluble Solids of

preserved strawberry juice from 3 to 38 day where was

gradually decreased in TSS of the sample SJ-1, SJ-2, SJ-3,

SJ-4 and SJ-5 after 38 days. Most remarkable decrease

occurred in SJ-2, SJ-4 and SJ-5 which was 16 to 10 percent

and also sample SJ -1, SJ-3 about 16.5 to 10.5 percent.

Figure 2. TSS in Room Temperature at 12 days.

Figure 3. TSS in Freezing Temperature at 38 days.

The figure 4 shows that, the PH of preserved strawberry juice

from 3 to 12 day. It was found that the PH remarkably

decreased sample SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 after 12

days. Most notable changes occurred in SJ-2 about 3.73 to

2.94 and in SJ-4 about 3.72 to 2.96. On the other hand, the

figure 5 shows that, the PH of preserved strawberry juice

from day 3 to day 38. It was gradual decreased in the PH of

SJ -1, SJ -2, SJ -3, SJ-4 and SJ -5 after 38 days. Most

remarkable decrease occurred in SJ-2 about 3.88 to 3.70 and

in SJ-5 about 3.88 to 3.62. SJ -1 and SJ-4 sample was slight

decrease and sample SJ-3 a little bit change occurred.


Figure 4. PH of strawberry juice in Room Temperature at 12 days.

Figure 5. PH of Strawberry juice at Freezing temperature at 38 days.

The figure 6 shows that, the titrable acidity of preserved

strawberry juice from 3 to 10 days. The titrable acidity of SJ-

1, SJ-3 and SJ-5 remarkably changed after 10 days. There

was no change in titrable acidity of SJ-2 and SJ-4. Most

significant increase occurred in SJ-1 which was 0.96 to 2.56.

A slight decrease in SJ-3 which was 1.92 to 1.60 and increase

in SJ-5 was 3.84 to 4.16. On the other hand, the figure 7

shows that, the titrable acidity of preserved strawberry juice

from day 3 to day 38. The titrable acidity of SJ-1, SJ-2, SJ-3,

SJ-4 and SJ-5 respectively remarkable change occurred after

38 days. Most notable increase in the titrable acidity was 0.96

to 2.88 of the sample SJ-1. A slight increase found 1.24 to

1.92 in SJ-3 and also decreased 1.92 to 1.31 in SJ-5. A little

bit increase occurred in SJ-2 and SJ-4 which were 1.28 to 1.6

and 1.6 to 1.92 respectively.


Figure 6. Titrable acidity of Strawberry juice in Room Temperature at 12 days.

Figure 7. Titrable acidity of Strawberry juice in Freezing Temperature at 38 days.

The figure 8 shows that, the total viable count of preserved

strawberry juice from 3 to 10 days in 3rd diluted samples. The

TVC should not be more than 1×104 (Gulf standards, 2000).

Total bacteria recorded in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 were

exceeded the Gulf standards after 10 days. Most notable

increase in SJ-3 which was 3.7 ×10 to 1×105. On the other

hand, figure 9 shows that, the Total viable count of preserved

strawberry juice from 3 to 38 day in 3rd diluted samples. TVC

should not be more than 1×104 (Gulf standards, 2000). Here

from 3 to 38 day, there found a gradual increase of total viable

recorded in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 which didn’t

exceed the Gulf standards. Most notable increase found after

38 days beyond the standard limit total bacteria recorded in SJ-

1 and SJ-2 which were 0.38×103 to 0.88 ×103 and 0.35×103 to

0.85×103 respectively. A slight increase found in SJ-3, SJ-4

and SJ-5 which were 0.39×103 to 0.80×103, 0.48 ×103 to

0.84×103 and 0.4×103 to 0.87×103 respectively.


Figure 8. TVC of strawberry juice at Room Temperature at 10 days.

Figure 9. TVC of strawberry juice in Freezing Temperature at 38 days.

The figure 8 shows that, the Total fungal count of preserved

strawberry juice after 10 days in 3rd diluted samples. The

Gulf standards show that the yeast and mould count should

not be more than 1×103 cfu ml-1 in juices (Ambreen Akhtar

Saddozai et al., 2012). Here were found, total bacteria

recorded in SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 exceeded the Gulf

standards which were 0.04×103, 0.032×103, 0.028×103,

0.038×103 and 0.034×103 respectively after 10 days.

Moreover, mould and yeast growth has also been observed

by various researchers during their work on strawberry juice

(Amanatidou et al., 2003). On the other hand, figure 11

shows that, the Total fungal count of preserved strawberry

juice after 10 to 38 days in 3rd diluted samples. The Gulf

standards show that the yeast and mould count should not be

more than 1 × 103 cfu ml-1 in juices (Ambreen Akhtar

Saddozai et al., 2012). Here from day 10 to day 38, there

occurred a gradual increase of total bacteria recorded in SJ-1,

SJ-2, SJ-3, SJ-4 and SJ-5 which didn’t exceed the Gulf

standards. Most notable increase found after 38 days beyond

the standard limit total bacteria recorded in SJ-1, SJ-2 and

SJ-4 which were 0.65×103 to 0.95×103, 0.5×103 to 0.80×103

and 0.6×103 to 0.89×103 respectively. A slight increase was in

SJ-3 and SJ-5 which were 0.61×103 to 0.85×103 and

0.61×103 to 0.86×103 respectively.


Figure 10. TFC of strawberry juice at Room Temperature.

Figure 11. TFC of strawberry juice at freezing temperature.

The figure 12 shows that, the Total fungal count of preserved

strawberry juice after 17 to 38 days in 3rd diluted samples.

The coliform should not be more than 1×102 (Gulf standards,

2000). Here from day 17 to day 38, there found a gradual

increase of total coliform recorded in SJ-1, SJ-2, SJ-3, SJ-4

and SJ-5 which didn’t exceed the Gulf standards. Most

notable increase found after 38 days beyond the standard

limit total bacteria recorded in SJ-4 which was 0.18×102 to

0.88×102. A slight was in SJ-1, SJ-2, SJ-3 and SJ-5 which

was 0.31×102 to 0.94×102, 0.26×102 to 0.90×102, 0.25×102 to

0.89×102 and 0.17×102 to 0.77×102 respectively.


Figure 12. TCC of strawberry juice at freezing temperature.

3.2. Sensory Evaluation

Hedonic scale term used in tasting panels where the judges

indicate the extent of their like or dislike for the food (David

A. Bender, 2005). A nine-point Hedonic scale used for

sensory evaluation of strawberry juice samples stored at

different storage condition.

The figure 13 shows that, the sensory evaluation of preserved

strawberry juice from 3 to 12 day based on Hedonic Scale.

The shown evaluation of appearance, color, flavor, texture

and overall taste of strawberry juice. The overall taste found

of SJ-1 after 3 days was moderately liked and finally it was

rejected by panelists after 12 days. On the other hand, figure

14 shows that, the sensory evaluation of preserved strawberry

juice from 3 to 12 day at room temperature based on Hedonic

Scale. The sensory evaluation shown that of appearance,

color, flavor, texture and overall taste of strawberry juice.

Here found that overall taste of SJ-2 after 3 days was slightly

liked and finally it was rejected by panelists after 12 days.

Figure 13. Sensory Evaluation of SJ-1 at Room Temperature.




strawberry juice from 3 to 12 day based on Hedonic Scale.

The overall taste shown that of SJ-3 was slightly liked after 3

days and finally it was rejected by panelists after 12 days. On

the other hand, figure 16 shows that, the sensory evaluation

of preserved strawberry juice from day 3 to day 12 at room

temperature based on Hedonic Scale. The evaluation of

appearance, color, flavor, texture and overall taste of

strawberry juice. Here found that overall taste of SJ-4 after 3

days was neither liked nor disliked by panelists. And finally

overall taste of S J-4 after 12 days was rejected by panelists.





strawberry juice from day 3 to day 12 based on Hedonic

Scale. Here found that overall taste of SJ-5 after 3 days was

neither liked nor disliked and finally it was rejected by

panelists after 12 days. By the way, the figure 18 shows that,

the sensory evaluation of preserved strawberry juice from

day 3 to day 38 based on Hedonic Scale. It was found the

overall taste of SJ-1 after 3 days was liked moderately.

Finally, the overall taste was liked slightly of SJ-1 after 41

days.

Figure 17. Sensory Evaluation of SJ-5 at room temperature.


Figure 18. Sensory Evaluation of SJ-1 at freezing temperature.

The figure 19 shows that, the table above represents the

sensory evaluation of preserved strawberry juice after 3 to 38

days based on Hedonic Scale. Here found that overall taste of

SJ-2 after 3 days was liked very much. And finally overall

taste of SJ-2 after 38 days was liked moderately by panelists.

On the other hand, the figure 20 shows that, the sensory

evaluation of preserved strawberry juice after 3 to 38 days

based on Hedonic Scale. The overall taste was liked very

much of SJ-3 after 3 days. Finally, overall taste was liked

moderately of SJ-3 after 38 days.





strawberry juice after 3 to 38 days based on Hedonic Scale.

Here found that overall taste of SJ-4 after 3 days was liked

moderately & finally overall taste was liked slightly of SJ-4

after 38 days. By the way, the figure 22 shows that, the

sensory evaluation of preserved strawberry juice after 3 to 38

days based on Hedonic Scale. Here found that overall taste of

SJ-5 after 3 days was liked moderately. Finally, overall taste

was liked slightly of SJ-5 after 38 days.

Figure 21. Sensory Evaluation of (SJ-4) at freezing temperature.



The Overall taste comparison among strawberry juice

without preservative SJ-1 & with preservative (Sodium

Benzoate) 5 mg SJ-2, by the way strawberry juice with

preservative (Sodium Benzoate) 20 mg SJ-3, Strawberry

juice with preservative (Potassium Metabisulphite) 5 mg SJ-4

and strawberry juice with preservative (Potassium

Metabisulphite) 10 mg SJ-5 in Freezing temperature.

The figure 23 shows that, it occurred negligible changes in

overall taste of SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 at freezing

temperature after 12 days. Whereas the little changes

occurred in overall taste of SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 at

freezing temperature after 38 days. Finally, SJ-4 and SJ-5

sample were objectionable changed after 38 days.

Figure 23. Overall taste comparison among SJ-1, SJ-2, SJ-3, SJ-4 and SJ-5 at freezing temperature.

3.3. Antioxidant Properties

The strawberry juices contain a number of compounds

known to act as antioxidants, including ascorbic acid. The

vitamin C content of tested fresh strawberry juices samples

was found 60.05 mg/100 g. Shakoor Wisal et al. (2014)

investigated the vitamin C content a potential source of

vitamin C than oranges.


4. Conclusion

In this study strawberry juice were prepared for strawberry

preservation. The strawberry juice were processed and sealed

sterilized glass bottles. Bottles were stored in room and

freezing temperature up to 38 days and observed to physico-

chemical properties, microbiological and sensory qualities.

Results indicated that, the physico-chemical parameters were

slightly changed such as moisture, ash, TSS, pH and vitamin

C at freezing temperature.

In case of sensory evaluation, a significant changed in

appearance, color, flavor, texture and overall taste was

noticed in preserved juice than fresh strawberry juice. The

overall taste of preserved juice was better in freezing

temperature than room temperature. The microbial analysis

was found that juice preserved minimal microbial content in

freezing temperature than room temperature whereas the

preservative juice was low microbial content than without

preservatives in room temperature. The overall, preservative

and without preservative juice were minimal microbial

content in freezing temperature. The microbial parameter was

superior quality with preservative juice and as there was no

perceptible microbial contamination or growth during the

preserved period. So the preservative juice can be considered

as a safe consumption.

Finally, the shelf life of preserved juice was 12 days at room

temperature and 38 days in freezing temperature. So the

freezing strawberry juice was wonderful substitute for

consumption. Government agencies such as BSTI must set

up regulations in controlling the proper production of

strawberry juice in industries throughout the country.

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Shelf Stability with & Without Preservatives and Storage ...files.aiscience.org/journal/article/pdf/70020088.pdf · 1Department of Food Technology and Nutritional Science, Mawlana