Effect of Preservatives on the Physicochemical Properties of Watermelon and Soursop Fruit Blend

Abstract

Blend of watermelon and soursop is not popularly known. Therefore, this study was conducted to investigate the effect of storage temperature and preservatives (organic and inorganic) on the physicochemical properties of unstrained watermelon and soursop blend (smoothie). Blended juice of watermelon and soursop in the form of smoothie, were partitioned into three: A (treated with sodium benzoate), B (treated with lime fruit) and C (without preservative). The refrigerated samples were subjected to physicochemical analysis at day 1 and day 10. The results obtained revealed that vitamin C content ranged from 77.57 “ 53.24 mg/100g, pH from 4.16 “ 3.72, titratable acidity from 0.08 “ 0.05%, total solid from 92.59 “ 90.00%, total soluble solid from 11.50 “ 8.50% and moisture content from 93.00 “ 90.60%. All the parameters except moisture content decreased in the stored samples. These results showed that unstrained watermelon and soursop blend has rich quality characteristics without addition of preservatives; it supported the fact that essential physicochemical properties of fruits blends progressively decrease with advancement of storage period. In addition, presence of preservatives (organic and inorganic) contributed to the loss of vitamin C and dry matter in the fruits blend. The fruits blend is therefore better in food content without preservatives.