Evaluation Of the Effectiveness of Selected Preservatives in Enhancing the Shelf Life of Fruit Beverages

Abstract

The present investigation was undertaken to evaluate the effectiveness of selected chemical preservatives in extending the shelf life of fruit beverages. A mango-based fruit beverage was prepared and treated with potassium metabisulphite (KMS), sodium benzoate, and a combination of both preservatives at permissible levels. The beverages were stored under refrigerated (4±1°C) and ambient (28±2°C)
conditions for 90 days and evaluated periodically for physicochemical, microbiological, and sensory characteristics. Significant (P<0.05) changes were observed in total soluble solids, pH, titratable acidity, ascorbic acid content, microbial load, and sensory attributes during storage. The combined application of potassium metabisulphite (350 ppm) and sodium benzoate (300 ppm) was most effective in controlling microbial growth and preserving sensory quality. The optimized beverage remained microbiologically safe and organoleptically acceptable for 90 days under refrigerated storage and 60 days under ambient conditions. The findings suggest that judicious use of permitted preservatives can significantly enhance the shelf life and marketability of fruit beverages.