Changes in physicochemical, microbial, and sensory parameters of pomegranate juice as influenced by packaging materials and storage conditions

The effect of five different types of packaging materials viz., stand-in pouches, PET bottles (transparent and amber-coloured), glass bottles (transparent and amber-coloured) and storage conditions (cold and ambient) on physicochemical, microbial, sensory attributes and shelf life of clarified pomegranate juice of ‘Bhagwa’ were evaluated. In clarified juice, slow changes in physicochemical and sensory parameters and microbial developments were observed in cold storage than under ambient storage conditions. An increase in soluble solids, reducing sugars, titratable acidity and faster microbial growth were noted at ambient storage compared to 5±1°C. A decrease in pH, total sugar levels, and anthocyanin content was observed in all treatment combinations. Juice packed in amber-coloured glass bottles and stored at 5±1°C extended shelf life up to 180 days, retaining good physicochemical, sensorial, and microbiological properties.