Effect of different preservatives on the storage of ber pulp

The pulp of ber cv Kaithali was pasteurized and stored with addition of preservatives viz KMS (potassium metabisulphite) @ 2000 ppm SO₂, SB (sodium benzoate) @ 2000 ppm SO₂, KMS + SB @ 1000 ppm SO₂ each and sugar equivalent to 70°B. Initial acidity of pulp was maintained at 0.2 per cent by adding citric acid and it was stored in glass bottles for three months at ambient temperature. Observations on TSS, acidity, sugars (reducing and non-reducing), ascorbic acid and non-enzymatic browning were recorded in each treatment at monthly intervals. After the storage of three months sugar equivalent to 70°B resulted in maximum TSS, total sugars, reducing sugars, non-reducing sugars and non-enzymatic browning whereas minimum ascorbic acid. Among the chemical treatments KMS had highest TSS, ascorbic acid and reducing sugars followed by KMS + SB and sugar equivalent to 70°B. Reverse trend was observed in non-reducing sugars and non-enzymatic browning. Total soluble solids, total sugars, reducing sugars and non-enzymatic browning increased with increase in storage period whereas acidity, ascorbic acid and non-reducing sugars decreased with increase in storage period of pulp.