Effect of Potassium Meta-bi-sulphite and Sodium Benzoate on Physico-Chemical Properties of Lime and Ginger Juice during Ambient Storage

Present study was aimed to assess the effect of chemical preservatives and storage period on physico-chemical changes in lime and ginger juice. The potassium meta-bi-sulphite (KMS) and sodium benzoate (SB) were used as preservatives individually and in combination and lime and ginger juices stored at ambient temperature for 60 days. The results revealed that lime and ginger juice samples preserved with 0.1% KMS had higher ascorbic acid content and better acidity retention than other treatments. During storage under ambient condition, total soluble solids, reducing and total sugar showed increase with increase in storage period as compared to other treatments. However, ginger juice did not contain titrable reducing sugar and non-reducing sugar.