Physicochemical and Sensory Evaluation of Mango Squash Utilizing Chemical Preservatives During Storage

Authors

  • Muhammad Awais Department of Food Science and Technology, The University of Agriculture, Peshawar, KP, Pakistan.
  • Aimen Sajid Department of Global Agricultural Studies, Graduate School of Agriculture and Life Sciences, The University of Tokyo, Japan
  • Ali Muhammad Department of Food Science and Technology, The University of Agriculture, Peshawar, KP, Pakistan.
  • Shakoor wisal Department of Human Nutrition and Dietetics, Bacha Khan University, Charsadda, Pakistan.
  • Hassan Shabbir Institute of Food Science and Nutrition, University of Sargodha, Pakistan.
  • Shahab Khan Department of Food Science and Technology, The University of Agriculture, Peshawar, KP, Pakistan.
  • Kalim Ud Din Department of Food Science and Technology, The University of Agriculture, Peshawar, KP, Pakistan.
  • Madiha Department of Food Science and Technology, The University of Agriculture, Peshawar, KP, Pakistan.
  • Niaz Ali Khan Department of Food Science and Technology, The University of Agriculture, Peshawar, KP, Pakistan.

DOI:

https://doi.org/10.70749/ijbr.v3i5.683

Keywords:

Mango Squash, Shelf Life, Chemical Preservatives, Sensory Evaluation, Physiochemical Analysis

Abstract

This study assessed the physiochemical, sensory characteristics, and storage stability of mango squash with preservatives. Total four squash samples were made which were named as T₀ (Control), T₁ (Sodium Benzoate), T₂ (Potassium metabisulphite) and T₃ (Potassium metabisulphite + Sodium Benzoate). They were packaged in plastic bottles. All samples were sealed properly and stored at room temperature. Samples were analyzed at seven days interval physiochemically (pH, total soluble solids, % titratable acidity and ascorbic acid), and for sensory characteristics (color, flavor and overall acceptability) for a total period of two months. Results clearly showed that storage interval and preservatives had significant effect on physiochemical and organoleptic characteristics. All the treatments indicated a decreasing trend for ascorbic acid, pH, color, flavor and overall acceptability while increasing trend for total soluble solids and titratable acidity (%) during storage period. Total soluble solids increased maximum in T₀ (24.6%) and minimum in T₂ (3.1%). Increase in total soluble solids may be due to hydrolysis of polysaccharides. pH decreased maximum in T₀ (18.8%) and minimum in T₂ (3%). Decrease in pH of mango squash may be due to break down of pectic substances into pectic acid. Ascorbic acid decreased maximum in T₀ (56%) and minimum in T₂ (11%). Decrease in ascorbic acid content is due to presence of oxygen product and other cause is head space in the product packaging. Acidity increased maximum in T₀ (47.5%) and minimum in T₂ (9%). Increase in acidity might be due to high storage temperature and formation of acidic compounds by degradation and oxidation of reducing sugars. Color, flavor, and overall acceptability scores declined most in T₀ and least in T₂ due to higher pulp, sugar, and acid concentrations in T₂, which slowed Maillard reaction and quality deterioration.

References

Adams, J. (1997). Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: A review. Food Chemistry, 59(3), 401-409. https://doi.org/10.1016/s0308-8146(96)00283-x

Ahmad, M., Chaudhry, M. A., & Khan, I. (1986). Technological studies on citrus and other fruit based drinks. Nucleus (Pakistan), 23(34). https://agris.fao.org/search/en/providers/122650/records/6471c06469d6cbfdd4a2b98b

Ahmed, M., Hauser, J. C. M., Heijnen, C., & Chaudhry, M. A. (1993). Studies on the quality and storage stability of mixed fruit squashes. PAKISTAN JOURNAL OF SCIENTIFIC AND INDUSTRIAL RESEARCH, 36, 169-169. https://pjsir.org/multidisciplinary-archive/Volume%2036%201993/Issue%204/Article%2013%20Vol%2036%20Issue%204%201993%20pp%20169-173.pdf

Chemists, A. O. A., & Cunniff, P. (1990). Official methods of analysis of the Association of Official Analytical Chemists. Washington, DC.

Ayub, M., & Khan, M. B. (2001). Effect of different light conditions and coloured glass bottles on the retention of quality characteristics of pomegranate syrup during storage at room temperature. Sarhad Journal of Agriculture (Pakistan), 17(4). https://agris.fao.org/search/en/providers/122650/records/647239fa53aa8c896302e13c

Ayub, M., Ullah, J., Muhammad, A., & Zeb, A. (2010). Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature. International Journal of Nutrition and Metabolism, 2(2), 27-32. http://www.academicjournals.org/ijnam

Azeredo, H. M., Brito, E. S., Moreira, G. E., Farias, V. L., & Bruno, L. M. (2006). Effect of drying and storage time on the physico‐chemical properties of mango leathers. International Journal of Food Science & Technology, 41(6), 635-638. https://doi.org/10.1111/j.1365-2621.2005.01120.x

Bajwa, E. E., Parwaz, N. Z., & Ghafoor, A. (2002). Development, standardization and storage studies on watermelon-lemon jam. Pakistan Journal of Food Sciences (Pakistan), 12(3-4). https://agris.fao.org/search/en/providers/122650/records/6472434d53aa8c896303e73d

Bayarri, S., Calvo, C., Costell, E., & Durán, L. (2001). Influence of color on perception of sweetness and fruit flavor of fruit drinks. Food Science and Technology International, 7(5), 399-404. https://doi.org/10.1106/jjwn-ffrq-jbmc-lq5r

Bezman, Y., Rouseff, R. L., & Naim, M. (2001). 2-Methyl-3-furanthiol and Methional are possible off-flavors in stored orange Juice: aroma-similarity, NIF/SNIF GC−O, and GC analyses. Journal of Agricultural and Food Chemistry, 49(11), 5425-5432. https://doi.org/10.1021/jf010724+

Bhagwan, D., & Awadhesh, K. (2014). Development and storage of mango ginger RTS beverage. Int. J. Food Agric. Vet. Sci, 4(3), 15-20p.

Brenndor, Kennedy, C. O., Oswin, D. S., Trim, G. C., Mrema, & Werek, C. (1985). Solar driers and their role in post-harvest processing. Common Wealth Sci Council, 78-83.

Costa, M. C. O., Maia, G. A., Figueiredo, R. W. D., Souza Filho, M. D. S. M. D., & Brasil, I. M. (2003). Storage stability of cashew apple juice preserved by hot fill and aseptic processes. Food Science and Technology, 23, 106-109. https://www.scielo.br/j/cta/a/JnzT7j5qmcxGb3vxX39wg9k/?lang=en

Chauhan, S. K., Joshi, V. K., & Lal, B. B. (1993). Apricot-Soy fruit-bar: A new protein enriched product. Journal of Food Science and Technology (India), 30(6). https://agris.fao.org/search/en/providers/122648/records/6471ed8c77fd37171a715ac9

Chaurasiya, A. K., Chakraborty, I., & Saha, J. (2011). Value addition of Palmyra palm and studies on the storage life. Journal of Food Science and Technology, 51(4), 768-773. https://doi.org/10.1007/s13197-011-0561-3

Choi, M., Kim, G., & Lee, H. (2002). Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage. Food Research International, 35(8), 753-759. https://doi.org/10.1016/s0963-9969(02)00071-6

Crisosto, C. H., Crisosto, G. M., & Metheney, P. (2003). Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color. Postharvest Biology and Technology, 28(1), 159-167. https://doi.org/10.1016/s0925-5214(02)00173-4

Dong, C., & Wang, W. (2006). Headspace solid-phase microextraction applied to the simultaneous determination of sorbic and benzoic acids in beverages. Analytica Chimica Acta, 562(1), 23-29. https://doi.org/10.1016/j.aca.2006.01.045

Dubick, M. A. (1983). Dietary supplements and health aids—A critical evaluation Part 3—Natural and miscellaneous products. Journal of Nutrition Education, 15(4), 123-129. https://doi.org/10.1016/s0022-3182(83)80127-7

Germain, K., Benoit, B. K., & Israel, M. L. (2003). Effect of ripening on the composition and the suitability for jam processing of different varieties of mango (Mangifera indica). African Journal of Biotechnology, 2(9), 301-306. https://doi.org/10.5897/ajb2003.000-1061

Gliemmo, M., Latorre, M., Gerschenson, L., & Campos, C. (2009). Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material. LWT - Food Science and Technology, 42(1), 196-201. https://doi.org/10.1016/j.lwt.2008.05.011

González‐Aguilar, G., Buta, J., & Wang, C. (2001). Methyl jasmonate reduces chilling injury symptoms and enhances colour development of ‘Kent’ mangoes. Journal of the Science of Food and Agriculture, 81(13), 1244-1249. https://doi.org/10.1002/jsfa.933

Government of Pakistan. (2014). Agriculture, Economic Survey of Pakistan, 2013-2014. Ministry of Food and Agriculture, Government of Pakistan, Islamabad.

Govt. of Pakistan. (2004). Agricultural Statistics of Pakistan. Ministry of Food, Agriculture and Livestock, Economic Wing, Islamabad.

Heikal, H. A., El-Sidawi, M. H., & El-Wakeil, F. A. (1972). Some factors responsible for the browning of lime and orange juices. Agri. Res. Rev, 50, 199-214.

Imtiaz Hussain, I. H., Gilani, S. N., Khan, M. R., Khan, M. T., & Iftikhar Shakir, I. S. (2005). Varietal suitability and storage stability of mango squash. International Journal of Agriculture and Biology, 7, 1038-1039. https://www.cabidigitallibrary.org/doi/full/10.5555/20063067379

Hussain, I., Zeb, A., Shakir, I., & Sattar Sha, A. (2007). Combine effect of potassium sorbate and sodium benzoate on individual and blended juices of apricot and Apple fruits grown in Azad Jammu and Kashmir. Pakistan Journal of Nutrition, 7(1), 181-185. https://doi.org/10.3923/pjn.2008.181.185

Warth, A. D. (1985). Resistance of yeast species to benzoic and sorbic acids and to sulfur dioxide. Journal of Food Protection, 48(7), 564-569. https://doi.org/10.4315/0362-028x-48.7.564

Zerdin, K., Rooney, M. L., & Vermuë, J. (2003). The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chemistry, 82(3), 387-395. https://doi.org/10.1016/s0308-8146(02)00559-9

Downloads

Published

2025-05-06

How to Cite

Awais, M., Sajid, A., Muhammad, A., Wisal, S., Shabbir, H., Khan, S., Kalim Ud Din, Madiha, & Khan, N. A. (2025). Physicochemical and Sensory Evaluation of Mango Squash Utilizing Chemical Preservatives During Storage. Indus Journal of Bioscience Research, 3(5), 1–8. https://doi.org/10.70749/ijbr.v3i5.683

Issue

Vol. 3 No. 5 (2025): Indus Journal of Bioscience Research

Section

Original Article

License

Copyright (c) 2025 Indus Journal of Bioscience Research

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.