EFFECT OF STORAGE ON ASCORBIC ACID CONTENT OF SOME FRUIT JUICES

Abstract

The effect of storage on ascorbic acid content of some fruit juices was evaluated. The preparation of fruit juices, the applied technologies, seeks to extract and preserve in them the most valuable substances in fruit. This will provide food value and organoleptic characteristics, as they were in the raw fruit. Therefore, fruit juices and fruits are called liquids. Fruit juices and fresh fruits were selected randomly from supermarkets, selected by smell, shape and color. Fruits were selected at different stages of maturity, and fruit juices to different periods of validity. Fresh fruits were squeezed by hand with a mini plastic juicer. The laboratory method chosen is the dosage of ascorbic acid with 2.6 diclorfenolindofenol. Once opened conventional juices lose potential vitamin. Compared to bottled natural juices, natural juice, freshly squeezed, has the advantage that it contains no preservatives. As long as the juice will be consumed fresh, it will keep its properties and nutrients.