Effect of different methods of preservation and other factors on the ascorbic acid content of pure citrus juices during storage.

In India. the citrus fruit JUIce industry being still in its infancy,
practically no work has so far been done on the successful preservation of
pure citrus juices by methods which entail minimum losses of vitamin-C and
at the same time, help in the retention of the original fresh juice characteristics
during storage. However, outside India, this problem has been
studied from different aspects, notably by Davey"', Joslyn and Marsh 10,
von Loeseck3l, Eddy5, Tressler et al. 30, Fitz Patric et al 7 , Clark 2,
Loeffler 14, Lueck and Pilcher 15. Moore et al. 1S - 20 , Rohrer and Treadwa1l2 ',.
Scanlan and Willard ~27. S~ith et al. 22, Esselen et al. 6 , but none of the workers
have so far reported an investigation which deals collectively with all the'
methods of preservation, including the modern ones, viz., Deaeration and
Flash-pasteurization and their relative effects on the retention of the original
ascorbic acid content both during processing as well as storage. along with
the effects of sweetening of citrus juices with cane sugar. head-space in the
container, type of container, storage temperature, etc.
An investigation on the above lines was therefore undertaken in the
Indian Institute of Fruit Technology, Delhi, during 1948-49, the main results of
which with respect to ascorbic acid only are briefly dealt with in this paper.
EXPERIMENTAL