Comprehensive Effects of Different Chemical Preservatives On Dehydrated Diced Radish During Storage

This study aimed to the effect of chemical preservatives on dehydrated diced radish, as well their taste, nutritional value and shelf life final product. Before dehydration turnip were treated with different concentrations viz. The eight samples added T1 = 0.1% potassium metabisulphite, T2 sodium benzoate, T3 sorbate, T4 0.05% metabisulphite + T5 T6 benzoate sorbateT7 0.025% Benzoate T0 no preservative. Samples evaluated for physiochemical (moisture, pH, total solid, titratable acidity, ash ascorbic acid), sensory (color, texture, taste overall acceptability) bacterial count at 15 days interval 90 storage. Moisture was decreased during Maximum found in (8.65) 3.52% while minimum decrease observed (9.23)1.40%. pH maximum (5.44) 16.10%. While (5.64) 6.36%. Titratable acidity increased increase (1.96) 17.78% (1.81) 8.05%. Total solid (91.35) 0.34 % lower limit detected (90.77) 0.14%. Ash content storage interval. (6.57) 2.31% (6.08) 0.99%. Ascorbic acid (6.15)80.48% (9.05) 37.79%. Color, Texture, Taste Overall acceptability Color score (7.70) (3.97). Texture (8.06) (2.97). (7.56) noticed (3.33). (7.77) obtained by (3.42). (24.43x107) 800% (10.57x107cfu/g) 375%. Both intervals resulted highly significant (p < 0.000) differences all parameters. When comparing preservatives, best among treatments which metabisulphite.