Shelf Life and Sensory Evaluation of Hill Lemon (Citrus pseudolimon Tan.) Juice using Organic and Inorganic Preservatives

Hill lemon (Citrus pseudolimonTan.) is a hardy plant and grown well in low and mid hills of Himachal Pradesh. Its juice is preserved and being used as souring agent in many food preparations, pickles and chutneys. The shelf life of Hill lemon juice was assessed by using organic and inorganic preservatives. Boiling of juice till the end of formation of foam/leather and adding organic source of preservative (Salt @ 20gm/L of juice + top dressing of mustard oil @ 20ml/L of juice) was found best and received highest rating on various sensory attributes especially colour and flavour under nine point hedonic scale. This treatment not only enhanced the shelf life of the juice up to 10 months but also retained original flavour and colour of juice. Under inorganic preservatives, Potassium meta bisulphite @0.7 gm/L of juice and Sodium benzoate @ 0.5gm/L of juice, six and five months shelf life was observed respectively. Hence use of organic method for preserving the juice can be a better substitute of inorganic preservatives in many food processing industries.