The effect of preservatives and storage temperature on the organoleptic and microbial load of homemade freshly prepared healthy natural juices

Julie mango (Mangifera indica L.) and pawpaw (Carica papaya L.) fruit juice was treated with natural (ginger, cinnamon) and chemical (sodium benzoate, ascorbic acid) preservatives. The effect of these preservatives on Julie mango and pawpaw fruit juices were evaluated during the period of 8 days storage in the refrigerator (4 °C) and room temperature (28 °C). The total bacterial count in Julie mango fruit juice treated with sodium benzoate and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 5.0 × 104 to 8.0 × 103 CFU/ml and 5.0 × 104 to 7.0 × 103CFU/ml respectively. Total bacterial count in Julie mango fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.9 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.0 × 103 CFU/ml. Total bacterial count in pawpaw fruit juice treated with ascorbic acid ranged from 5.2 × 104 to 7.0 × 103CFU/ml and 5.3 × 104 to 6.0 × 103CFU/ml for juice during storage at (4 °C) and room temperature (28 °C).While the total bacterial count in pawpaw fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.3 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.1× 103 CFU/ml, respectively. Treatment of Julie mango and pawpaw fruit juices with sodium benzoate and ascorbic acid reduced the bacterial and fungal counts of the juices during the 8 day period of storage. The fungal count in Julie mango and pawpaw fruit juice treated with sodium benzoate and ascorbic then stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 2.9 × 104 to 4.0 × 103 CFU/ml, 3.0 × 104 to 7.0× 103 CFU/ml, 2.0 × 104 to 6.0 × 103 CFU/ml and 2.2 × 104 to 3.0× 103 CFU/ml respectively. Sensory analysis results show that Julie mango and pawpaw fruit juices without any preservative added were most accepted. Refrigerator storage temperature (4 °C) was good and is the most recommended temperature for fruit producers.