Effect of Storage Material and Storage Conditions on Chemical Composition of Bottle Gourd Juice During Storage

Bottle gourd (Lagenaria siceraria Mol. Standl.) is a delicious vegetable, capable for delivering health benefits besides fulfilling physiological needs. The juice was prepared from immature to over mature fruits of bottle gourd fruits of 65, 70, 75 and 80 days after sowing. The chemical characteristics of bottle gourd juice in glass and PET bottles were evaluated for 3 months at room and cold temperature. There was continuous increase in TSS, reducing sugars and pH while, acidity, ascorbic acid, chlorophyll, calcium and phosphorus decreased in bottle gourd juice with advancement of storage period. The juice of bottle gourd fruits harvested at 65 days after sowing with pasteurization + 600 ppm Sodium benzoate and stored in glass bottles at cold storage temperature was acceptable for 3 month.