Biochemical variation in traditional black plum nectar’s quality during storage

In Côte d'Ivoire, the non-alcoholic beverage industry is gradually turning to fruits from local wild species. More and more products latter are entering market. Black plum, fruit of Vitex doniana, very pleasant rich in bioactive compounds, has been transformed into nectar without addition preservatives. As a result, this product remains subject possible alteration its nutritional quality reduction shelf life. Monitoring evolution certain biochemical parameters traditional black plums stored at different temperatures, for three (3) months, was carried out with aim highlighting influence temperature storage duration on but also be able determine best use-by date, order guarantee preservation qualities. plum used work made fruits, harvested regions northern d'Ivoire using process modeled technique. Biochemical analyzes classic methods analysis. At end study, we note an increase acidity soluble dry extract linked rise temperature. Vitamin C losses minimal when low. The longer life nectar, it registers decline value. Temperature that allows better refrigeration (4 °C). However, temperature, cannot exceed ten (10) weeks if you want enjoy benefits.