Storage Syudy of Clarified RTS Juice from PKM 1 (Manilkhara achras) Sapota Fruit

Enzyme clarification is one of the most important techniques to enhance qualitative and quantitative characteristics of juice. The enzyme concentration, and incubation time were optimized as (0.15% Pectinase XXL + 0.05% Amylase) and 120 minutes respectively at constant temperature 45°C for the production of clarified sapota pasteurized juice and RTS juice from sapota fruit. The developed clarified sapota juice was bottled in glass bottle, pasteurized and stored at ambient temperature. The changes in physical, chemical and sensory properties were analyzed at regular interval of 30 days during storage. A significant decrease in pH, ascorbic acid, total sugar and increase in acidity, TSS and reducing sugar was observed in clarified sapota RTS juice during storage. A significant decrease in color, viscosity and turbidity and increase in clarity and Non enzymatic browning values was observed in clarified sapota RTS juice during storage. The statistical analysis showed that there was a highly significant difference between the treatments and storage periods.