Effect of head space , processed water and vitamin C on pasteurized hot filled orange juice during storage

This study is revealed on pasteurized Hot-fill orange juice the sequel of ascorbic acid, processed water and head space for 90 days during storage at room temperature. Outcomes were exhibited the significant reduction of the Alicyclobacillus growth with the addition of an amount of 150mg/lit of vitamin C and head space finishing of thermosetting container. While, initial bacterial count was controlled by ozonated and ultraviolet light processed water. Savour and color impermeability in the pasteurized Hot-fill orange juice were significantly (p < 0.05) pompous by both addition of vitamin C and leaving no head space. While in contrast the nonsignificant effect on acidity, pH, Brix, reducing and non-reducing sugar were observed during the storage. Hence, concluded that during processing as well as in storage the microbial growth especially Alicyclobacillus could be inhibited by processed water, leaving no head space and ascorbic acid fortification.


Introduction Orange
(Citrus sinensis ) is the fruit of the citrus species belongs to the the family rutaceae.Orange is a hybrid ofpomelo (Citrus maxima) and mandariin (Citrus reticulata) genus, its being cultivated since ancient times [1].Orange bears seasonal fruits that measure about 3 inches in diameter and weigh about 100-150 g, evergreen small flowering tree growing to about 5 to 8 m tall tropical to semitropical.In Pakistan, total area under orange cultivation is 193977 hectares, with annual production of 2147340 tones.Punjab province contributes more than 94 % towards total production [2].Fresh fruits are a source of rational income as well as healthy supplement to the diet.But due to the high moisture content the fruits are short lived.Hence many recent developments were made to overcome these losses but these efforts proved to be non-result oriented [3].The contamination of Alicyclobacillus may occur from soil and infected water [4].Acido-thermophilic bacteria which could obtain oxygen from oxidizing the iron were isolated from acidic (pH 2.7-3.7) and geothermal (30-83 °C) site [5].Because of high viscosity, reduced water activity, high sugar content, low oxygen contents and low pH the concentrated fruit products are supposed to be resistant to microbes [6].In contrast, Alicyclobacillus development in a medium also depends on the available oxygen which can be can be rendered by adding vitamin C [7].This is accomplished that the pasteurized juice is mainly spoiled by the Alicyclobacillus spores forming bacterium which can survive pasteurization temperature.The bacterium is soil inhabited and can only grow when the oxygen is available.This suggests that if the contamination from the soil is controlled and render the oxygen availability in orange juice filled in any air tight container the chances of spoilage might be reduce to a safe level.Pasteurization, using processed water and then do hot filling without leaving the head space in the bottle and closed the bottle air tight to create anaerobic condition will further preserve/enhance shelf life of the orange juice.

Materials and methods
This experimentation was thoroughly conducted in the laboratory of Department of Food Science and Technology, The University of Agriculture Peshawar.Fresh Oranges were bought from the local market of Peshawar in tardy spring 2013.Oranges were washed, peeled, and the juice was extracted by utilizing a juice extractor.

Formulation of orange juice
The juice was formulated as narrated by

Table 1 ) [14, 27] Table 1. Treatments wise samples study plan
[15]oit samples pH of POU and POT.Owing to the destruction of spoilage microorganisms by pasteurization the slightest disturbance in pH with storage was noted[14].Processed water, head space and Vitamin C merely checks the Alicyclobacillus which did not changed the pH of juice the treatments[15].Similarly [16] also noted a non-significant variation in pasteurized orange carrot blend juice pH.Consequently, concluded that the pH in pasteurized orange juice doesn't pompous the treatments and storage.Titratable acidity of pasteurized orange juice during room temperature storage caused due to processed water, Head space, and Vitamin C is shown in (Table3).In the acidity of pasteurized orange juice the non-significant changes statistically originated by the treatments and storage.The pH of the

Table 11 . The isolation of Alicyclobacillus colonies with storage per 10 -2 ml
While keeping in mind the initial count and the microbial development the sample POTC may have prolonged shelf life.The positive influence of head space and Vitamin C on the color, flavor and Vitamin C retention perceive in the samples while the control of Alicyclobacillus initial count only be done by processed water.