The Effect Of Storage On The Nutritional Value Of The Selected Fruits

Abstract

The research was carried out on "The effect of storage on the nutritional value of the selected fruits" at the department of chemistry Govt. Post Graduate College Khar university of Malakand. Peaches were purchased from the market and stored for 15 days at cooled storage, with relative humidity. Physiochemical analysis in the fruits was determined at 5 days intervals of time during storage. Red peach had highest percent juice content (56.53-42.6%) and in white peach (55-48.9)%), high weight loss in red peach was (0-10.8%) and white peach (0-9.8%), highest Total Soluble Solid 12.6 (Brix) recorded in red peach, greater ascorbic (6.1-2.9%) was found in white peach while in red peach (5.8- 3.6), percent acidity in red peach (0.67-0.32) and white peach (6.1-2.9),highest sugar acid ratio (25.92-12.98%) was recorded in red peach, while( 27.3125-13%) recorded in white peach. Highest total sugar (7.4-6.3%) was recorded in red peach, while (7.2-6-2%) was recorded in white peach and both got the highest score in sensory as well as physiochemical analysis. Percent weight loss, Total Soluble Solid was increased with increase in storage duration while percent juice content, ascorbic acid, and percent acidity was decreased in storage duration.