Standardization of Preservation Technique and Evaluation Test of Citrus Pseudo Limon (Hill Lemon) Juice.

Abstract

This study aimed to evaluate the preservation techniques and quality of hill lemon (Citrus pseudo Limón Tan.) juice. Various preservation methods  including organic  preservatives were compared and the juice was subjected to physico-chemical and organoleptic tests. Results showed that boiling the juice with salt and mustard oil yielded the longest shelf life (10 months) while maintaining sensory qualities. Additionally the study assessed the pH, organoleptic properties, titrable acidity, and ascorbic acid content of the juice over a storage period of 180 days. Recommendations for further improvement in preservation techniques were provided based on the findings. The hardy hill lemon (Citrus pseudo Limón Tan.) grows successfully In the low and mid slopes Of Himachal Pradesh. Its juice is stored and utilized as a souring agent in pickles, chutneys, and  Other food preparations. Using  organic  preservatives the shelf life of Hill Lemon juice was evaluated. Juice is boiled until foam or leather forms at which point an organic  Preservative (salt) is added. 20g/L of juice plus a 20ml/L mustard oil top dressing) was deemed To be the best and got the highest rating.Evaluation tests, including pH measurement, organoleptic assessments, titratable acidity, and ascorbic acid content, ensured the juice met quality and safety standards. Despite variations in TSS and ascorbic acid content over the storage period, the preservation techniques effectively maintained the juice’s overall quality. However, a significant decline in ascorbic acid content was observed, indicating a need for further research to mitigate nutrient loss during preservation. Overall, the study highlights the importance of standardized preservation techniques for hill lemon juice to meet consumer expectations for high-quality, shelf-stable products. Recommendations include exploring alternative preservation methods to minimize nutrient loss and enhance the juice’s shelf life while maintaining its nutritional and sensory properties.