Different Treatments for Sugarcane Juice Preservation

Area of Science:

• Food Science
• Food Preservation
• Horticulture

Background:

• Sugarcane juice is highly perishable, limiting its commercial viability.
• Developing effective preservation methods is crucial for extending shelf life and market reach.

Purpose of the Study:

• To optimize pasteurization parameters for sugarcane juice.
• To develop a ready-to-serve bottled sugarcane juice with enhanced preservation.
• To evaluate different preservation treatments for sugarcane juice quality and shelf life.

Main Methods:

• Sugarcane juice (genotype Co 89003) was treated with potassium metabisulphite (KMS), citric acid, or steam.
• Juice was pasteurized at 65°C for 25 min and stored at 5°C.
• Physico-chemical properties, microbial counts, and enzyme activity were analyzed during storage.

Main Results:

• KMS (100-150 ppm) and steam treatment (5-10 min) minimized changes in juice properties and microbial growth.
• Sulphitation with pasteurization extended shelf life to 90 days under refrigeration.
• Steam treatment extended shelf life to 30 days without preservatives.
• All treatments inhibited polyphenol oxidase, reducing juice browning.

Conclusions:

• Sulphitation using KMS is highly effective for long-term sugarcane juice preservation.
• Steam treatment offers a viable preservative-free option for shorter shelf life applications.
• Optimized pasteurization and treatment methods significantly enhance sugarcane juice stability and quality.