Monitoring of stability evolution of micro filtered black plum nectar from Côte d'Ivoire during storage

Food industry and more specifically that of juices in Côte d'Ivoire, is gradually turning to local fruits. New products, sometimes derived from wild fruit species, are appearing on the market. The savannah plum tree (Vitex doniana) hitherto undervalued, experiencing renewed interest due its socio-economic importance for populations. Its black fruit, rich bioactive compounds, has been semi-industrially transformed into nectar. However, without addition preservatives, this nectar faces a probable reduced shelf life. used study was developed fruits harvested three (3) regions northern d'Ivoire. Monitoring evolution biochemical parameters nectar, during storage, carried out by conventional methods analysis. At end study, it appears acidity soluble dry extract studied increases with rise storage temperature. Vitamin C losses when temperature low. life increases, registers drop nutritive value. To take full advantage benefits best store at refrigeration (4 °C) maximum ten (10) weeks.