Studies on the Preservation of Kokum (Garcinia indica) Rind Juice at Ambient Storage Condition

The study aimed to determine the effect of different concentrations sodium benzoate at ambient storage condition on kokum rind juice. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was used. During investigation, chemical parameter, microbial analysis and sensory qualities juice were studied. 3 months condition, conducted interval one month. parameter like acidity, TSS, reducing sugar, total anthocyanins analysis, changed significantly. From experiment it can be concluded that could stored 1500 ppm concentration in a good acceptable condition.