Effect of storage condition and preservatives on the microbial, physicochemical and sensory quality of cucumber juice and carrots juice.

Fruit juices are prone to spoilage without the use of preservatives. This study evaluated effect preservatives on microbial, physicochemical and sensory quality cucumber carrots juices. Carrot cucumbers fruits were extracted, filtered treated with garlic ginger powder sodium benzoate. served as control. The microbial qualities fruit juice determined using standard methods. Total viable count for Cucumber carrot stored at ambient refrigerated temperature increased from day 3 6. Juices Ginger + Garlic benzoate had least in most cases. less than that both deteriorated a longer time storage. organisms isolated include Staphylococcus sp, Bacillus E. coli, Klebsiella sp Salmonella sp. highest frequency occurrence 32%, while 3.5% occurrence. has shown microorganisms present fresh juices, occurs storage but refrigeration slows down chemical preservative combination can slow spoilage. Also, declines improves quality. However, preservation long duration should be discouraged reduce contamination.