Vol. 9, Special Issue 10, Part E (2025)

It was aimed to preserve cashew apple juice by adding preservatives viz., Sodium Benzoate i.e. SB (T₁), Patassium Metabisulphate i.e. KMS (T₂) and Sorbic Acid i.e. SA (T₃) with different concentrations viz., 500 ppm (C₁), 1000 ppm (C₂), 1500 ppm (C₃) and 2000 ppm (C₄). The experiment was carried out in Factorial Completely Randomized Design (FCRD) with three treatment, four concentration and three replications. Cashew apple for juice was analyzed for physical, chemical and sensory quality parameters at 0, 6, 12, 18 and 24 hours of storage period at ambient conditions. From the present investigation, it was observed that the chemical parameters such as TSS, reducing sugar, total sugar and ascorbic acid exhibited a decreasing trend while titratable acidity shows increasing trend during storage period of 24 hours at ambient conditions when packed in plastic bottle containers. The treatment T₂ i.e. KMS 1000 ppm i.e C₂ was found to be the best as per as colour values and retention of ascorbic acid content during storage.