Development and storage study of apricot nectar

This research was performed to check the influence of chemical preservatives such as (potassium metabisulphite, sodium benzoate and potassium sorbate) alone and in grouping to obtain for the overall quality of apricot nectar, the nectar was filled in ( 250ml plastic bottles) and kept at room temperature for three months. The treatments used in this research were T 0 = Apricot nectar with no preservatives T 1 = Apricot nectar+Potassium metabisulphite (0.1%), T2 = Apricot nectar + Sodium benzoate(0.1%),T 3 =Apricot nectar + Potassium sorbate( 0 .1 % ), T 4 =Apricot nectar + Potassium Metabisulphite (0.05 %) + Sodium benzoate (0.5% ), T 5 = Apricot nectar + Potassium Metabisulphite (0.05 %) + potassium sorbate (0.05%), T 6 = Apricot nectar + sodium benzoate (0.05%) + potassium sorbate(0.05 %), T 7 = Apricot nectar + sodium benzoate (0.033 %)+potassium sorbate(0. 033%) + Potassium Metabisulphite (0.033%).The samples were examined physico-hemically for factors such as, as vitamin C, pH, TSS, percent acidity, reducing sugar, non-reducing sugar and organolyptically for color, flavor and overall acceptability. Ascorbic acid decreased from 9.94 to 7.82mg per 100g, pH decreased from 03.89 to 3.23, TSS increased from12.05 to 15 brix, acidity grew from 0.29 to 0.42%, reducing sugar rised from 8.12 to8.59 %, non -reducing declined from 4.91 to 4.35 %, while the organoleptic values decreased in favor of color declined from 8.06 to 4.97, flavor decreased from 7.96 to5.03 and the values of overall acceptability declined from 8.0 6 to 4.97. During the study T 6 = Apricot nectar + sodium benzoate (0.05%) + potassium sorbate (0.05%) was found most acceptable product followed by T 3 =Apricot nectar + Potassium sorbate 0.1%.


Introduction
Apricot (Prunus armeniaca), belongs to the family Rosaceae, is a natural fruit having a stone group in fruit.The consumable part of apricot is mesocarp.It encompass of endocarp while the skin is formed the exocarp is a natural product.The genuine seed is discovered encased inside of the endocarp.The organic product is almost smooth and is of yellow or orange shading.The organic product is eaten crude and in addition in dried and canned structure.World yearly generation of apricot is estimated to 579,000 tones.
The fruit Apricot is developed in all places all over the world even in Turkey, Iran are world leading producers of apricot, representing a world generation of 20 % and 10 %.The fourth largest producer of apricot in the world is Pakistan with an annual production of 1,29,652 over a region of 13, 758 hectares.In Pakistan its life span is very short during usability.Indeed, even cool stockpiling can extend it much.In Pakistan apricot mash is used for assembling distinctive quality included products There exist various strategies to safeguard apricot mash however concoction protection is thought to be the practical among all techniques for conservation and is general in Pakistan.Synthetic additives are utilized to avert nourishment waste because of microbial assault furthermore that additives particularly (SB and PMS) may now and again disapprovingly impact its physico concoction highlights and tangible representation.
In organic product refreshments conservation, the sodium salt of the benzoic corrosive is much of the time utilized, as it is more solvent than the free corrosive; be that as it may, the corrosive framed from the salt broke down in arrangement, is in charge of the antimicrobial movement, which is ideal at a pH esteem going from 2.5 to 4 [5].

Materials and methods
This experiment was evaluated at Food Processing and Quality control Laboratory of Pakistan Council of Scientific & Indus trial Research (PCSIR), Peshawar, KPK Pakistan.Fully ripe and diseased free fruits were selected.The fruits were washed and undesirable portion was removed.Apricot was destoned manually and nectar was extracted by using mechanical nectarier.Through muslin cloth the nectar was extracted in order to remove the unwanted suspended solids and clear the nectar.For making clear Apricot nectar I utilized water, sugar and nectar of apricot in a proper ratio.

Storage study
These were analyzed ogranolyptically by utilizing 09 points hedonicscale of Larmond [6] for making the most acceptable nectar of apricot fruits.It was then preserved with dissimilar concentration of sodium benzoate, potassium metabisulphate, and potassium sorbate.The sample of apricot nectar was kept in 250 ml pet bottles.Before storage it was first labeled and then stored at ambient temperature for three months and examined for physiochemical and sensory evaluation at 15

Organolyptic evaluation
Selected samples of apricot nectar were evaluated organolaptically for color, flavor, and overall acceptability by the panels of 10 judges.The evaluation was carried out by using 9 points hedonic scale of Larmond [6].

Statistical analysis
The data was analyzed statistically by using (CRD) Two Factorial by and means were separated by LSD test at 5% level of significance as described by Steel and Torrie [8].

Physico-chemical properties pH
The pH of the samples of apricot treated with chemicals preservatives was initially (T0 to T7) having values 3.87, 3.9, 3.89, 3.91, 3.88, 3.92, 3.92 and 3.8 4 which were declined to 3.0 2, 3.18, 3.16, 3.26, 3.15, 3.39,3.30and 3.21 in that order through storage of 90 days (Table 1).The value of pH (mean value) significantly (p < 0.05) drop off from 3.64 to 3.4 0 during storage.Representing treatments largest value for mean were pragmatic in sample T6 (3.64) followed by T5 (3.62), whereas smallest for (mean) was pointed out in T0 (3.40) followed by T1 (3.51).During treatment storage highest decline was noted in T0 (21.96%) followed by T4 (18.8%) although lowest decrease was pragmatic in T5(13.5)followed by T6 (15.81%) .The pH value drop down during storage was due to the formation of acidic compounds.The final outcome were related with Lindorth which were gradually increased to 15.2,15.4,15.0,14.9,14.8,15.1,14.7,and14.9 respectively during storage at ambient temperature for 90 days (Table 2).The (mean) value for TSS was significantly (p<0.05) raised from 13.32 to 13.65 during storage.During experiment the value for mean were inclined in sample T0 (13.65) followed by T1 (13.60), at the same time as lowest mean value was noted in T6 (13.32) followed by T7 (13.34).Through analysis highest inclined was initiate in T1 (2 8 .3 3% ) followed by T0 ( 25.6 %) while lowest improvement was start in T6 ( 21.48%) followed by T4 (23.33%) .The rise in TSS during storage is due to the reverse effect of sucrose into the glucose and fructose and also due to the higher temperature.In contrast the ripe fruits contain high sugar content for nectars which might be related with the conversion of starch into soluble sugars by phosphorylase enzyme during the process of ripening Germain & Linden [13], Favier et al [14].

Ascorbic acid
The value of ascorbic acid of the samples of apricot treated with chemicals preservatives was initially (T0 to T7) having values 9.9, 10, 9.9, 9.9, 10, 9.9, 10 and 9.9 which were gradually decreased to 7.  also showed that increase in reducing sugars was due to the conversion of sucrose to glucose and fructose and so on.

Color
The color of the samples of apricot treated with chemicals preservatives was initially (T0 to T7) having values 8.1, .1 and 7.9 which were gradually decreased to 3.
.1 correspondingly during storage of 90 days (Table 7).The (mean value) significantly (p<0.05) drop down from 6.84 to 5.64 during the experiment.In the treatments of apricot nectar maximum (mean value) were indicated in sample T6 (6 .84)followed by T7 (6.6), although lowest value for (mean) was noted in T0 (5.64) followed by T1 (6.30).During research highest decline was pointed out in T0 (58.02%) followed by T1 (40.74%) while smallest value was indicated in T7 (28.39%) followed by T6 (32.5%).Color changes due to Millard reaction between amino acids and sugar.Gonzalez et al. [22].(Color changes in ripening fruit have been correlated by the consumer with the conversion of starch to sugar that is, sweetening and the development of other desirable attributes so that the correct skin color is often all required for a decision to purchase the commodity (Wills et al. [23].

Flavor
The flavor of the samples of apricot treated with chemicals preservatives was initially (T0 to T7) having values 7.9, 7.8, 7.9, 8.0, 7.8, 7.9, 8.0 and 7.9 which were steadily reduced to 3.1, 5.3, 5.1, 5.5, 5.6, 5.2, 5.4 and 5.1 correspondingly during storage days (Table 8).During flavor storage of apricot the (mean value) significantly (p<0.05) decline from 6.65 to 5.62 during storage.In apricot nectar highest (mean value) were identified in sample T6 (6.65) followed by T7 (6.58), whereas smallest (mean value) was pointed out in T0 (5.62) followed by T1 (6.30).During storage highest decline was pointed out in T0 (53.16%) followed by T1 (35.44%) whereas lowest value was noted in T7 (30.0 %) followed by T6 (32 .5%).The results indicated that during storage there was gradual decrease in flavor of drinks.A decrease in flavor score may be attributed to the increase in acidity of drinks.A gradual decrease in flavor during storage may also be due to heat treatment applied during processing as reported by Pruthi et al. [21].

Table 7 . Color of Apricot nectar stored at room temperature
Figures with different smallletters are statistically different (p<0.05)

Table 9 . Over all acceptability of Apricot nectar stored at room temperature
Figures with different smallletters are statistically different (p<0.05)