• Suraj Kumar
• Rajneet kaur

The present investigation entitled, “Studies the Shelf life of litchi (Litchi chinensis Sonn.) juice as a function of preservation methods” was conducted in the SGGS Khalsa College, Department of Agriculture, Mahilpur, Hoshiarpur during year 2017-18. The salts of various organic acids like citric acid, tartaric acid, ascorbic acid have been tested for preservation of fruit juice due to their greater solubility in water. The primary inhibitory action of these acids is against yeasts and moulds. While the activity against bacteria is not comprehensive and appears to be selective. Overall citric acid appears to be the safest food preservative for litchi juice preservation which can be effectively used to inhibit chemical, enzymatic or microbiological deterioration at concentration as low as 0.1- 0.25 %. Potassium meta-bisulphite is highly soluble in water so is preferred as an effective preservative and its 0.05% concentration can satisfactorily control the microbiological, physical and chemical quality of litchi juices during ambient temperature or controlled atmosphere storage.

Key words: Litchi, juice, acidity and preservation

"studies the shelf life of litchi (litchi chinesis sonn.) juice as a function of preservation method", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.36-42, April-2019, Available :http://www.jetir.org/papers/JETIR1904305.pdf

"studies the shelf life of litchi (litchi chinesis sonn.) juice as a function of preservation method", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp36-42, April-2019, Available at : http://www.jetir.org/papers/JETIR1904305.pdf