Citrus fruits rank first in the world with the production

of 100 million tonnes among fruits (FAO, 2006).

Oranges constitute 65 per cent, mandarins 19 per cent,

lemons and limes 11 per cent and grapefruits 5 per cent of the

world citrus production (Ismail and Zhang, 2004).

Sweet orange (Citrus sinensis Osbeck) is the second

largest citrus fruit cultivated in India. Oranges occupy an area

of 2,14,800 ha with a production of 14,43,800 tonnes with a

productivity of 6.7 tonnes/ha (Anonymous, 2008). Post

harvest handling losses of citrus fruits are 5-10 per cent in the

most developed countries and 25-30 per cent in developing

countries. Sweet oranges are produced in Andhra Pradesh,

Maharashtra, Karnataka, Punjab, Haryana and Rajasthan

states.

Sweet oranges are mainly consumed in fresh form and

their utilisation as processed products is very meagre.

However, during the peak harvest season, the availability of

the fruits exceeds the demand and the market price is very

low. Therefore, the value addition of sweet orange fruits

Members of the Research Forum

Associated Authors:1Department of Horticulture,

University of Agricultural Sciences,

G.K.V.K., BENGALURU

(KARNATAKA) INDIA

HIND AGRICULTURAL RESEARCH AND TRAINING INSTITUTE

becomes necessary in order to minimise the glut in the

market.Utilisation of fruits for preparation of nectar or other

processed products would benefit the grower and also the

consumer. Sweet orange nectar is cheap and can be used

readily without dilution and also become viable alternative to

synthetic carbonated drinks (Deka et al., 2002). Keeping these

in view, investigations were conducted to standardise the

recipe for the preparation of sweet orange nectar and to study

changes in composition and quality during the storage.

RESEARCH METHODS

The experiment on standardization of recipe for

preparation of nectar from sweet orange (citrus sinensis

Osbeck) var. sathgudi was carried out in the Processing

laboratory of the Division of Post Harvest Technology, Indian

Institute of Horticultural Research, Bengaluru from November,

2008 to June, 2009. The experiment was laid out in a Factorial

Completely Randomized Design with five replications. The

experiment comprises of 3 treatments of different recipes viz.,

Standardization of recipe for preparation of nectar from

sweet orange (Citrus sinensis. Osbeck) var. SATHGUDI and

its storage

C.N. BYANNA1 AND I.N. DOREYAPPA GOWDA

Article history :

Received : 16.04.2012

Revised : 07.08.2012

Accepted : 08.09.2012

Author for correspondence :

I.N. DOREYAPPA GOWDA

Horticulture Polytechnic, Kalikiri,

CHITTOOR (A.P.) INDIA

ABSTRACT : The investigation on standardization of recipe for preparation of nectar from sweet

orange (Citrus sinensis Osbeck) var. sathgudi was conducted in the Processing laboratory of the division

of Post Harvest Technology, Indian Institute of Horticultural Research, Bengaluru from November,

2008 to June, 2009. The experiment comprised of 3 treatments of recipe(Varying juice 20% to 24% with

fixed TSS of 15o Brix and 0.3 per cent acidity) in Factorial Completely Randomised Design with five

replications.The recipes were analysed for chemical composition and sensory quality attributes at 0, 3

and 6 months of storage in ambient conditions. During storage period, the TSS, acidity, reducing sugars,

non-enzymatic browning increased, while pH, total sugars, non-reducing sugars, ascorbic acid and

antioxidant activity decreased. In sensory evaluation, the nectar comprising of 24 per cent Juice, 15o Brix

and 0.3 per cent acidity retained significantly highest score for colour, consistency, flavour and over all

acceptability up to 6 months of storage.

KEY WORDS : Nectar, Sweet orange, Sensory analysis, Storage, Acidity, Antioxidant activity

HOW TO CITE THIS ARTICLE : Byanna, C.N. and Doreyappa Gowda, I.N. (2012). Standardization of recipe

for preparation of nectar from sweet orange (Citrus sinensis. Osbeck) var. SATHGUDI and its storage, Asian J.

Hort., 7(2) : 250-255.

THE ASIAN JOURNAL OF HORTICULTURE

Research Paper

Volume 7 | Issue 2 | December, 2012 | 250-255

Hind Agricultural Research and Training InstituteAsian J. Hort., 7(2) Dec., 2012 : 251

nectar with 20 per cent Juice, 15o Brix and 0.3 per cent acidity,

22 per cent Juice, 15o Brix, 0.3 per cent acidity and 24 per cent

Juice, 15o Brix and 0.3 per cent acidity. The recipes were

analysed for chemical composition and sensory qualities at 0,

3 and 6 months of storage at ambient conditions.Fresh sweet

orange fruits (Var. sathgudi) of optimum maturity and colour

were procured from the sweet orange gardens of Ananthapur

District, Andhra Pradesh. Fruits were washed in potable water

and 20 fruits were selected randomly and their physico-

chemical parameters were recorded. The fruits were peeled,

albedo portion was removed and the juice sacs were separated

from segments and blended in a mixer/blender. The juice

obtained was filtered using muslin cloth and analysed for

TSS and titratable acidity. The nectar with varying juice

content (22-24%) with a fixed TSS of 15oBrix and 0.3 per cent

acidity were prepared. Sugar syrup was prepared using

calculated quantity of cane sugar, water and citric acid. Strained

fruit juice and freshly prepared sugar syrup were mixed

together in the proportion as per the recipes on weight basis.

The mixture was heated on low flame until boiling. The

prepared hot nectar was filled into the pre-sterilised glass

bottles of 200 ml capacity, sealed using crown cap sealing

machine and then processed in boiling water for 20 minutes

and air cooled, labelled and stored at ambient condition.

Chemical analysis and sensory evaluation was carried out at

0, 3 and 6 months of storage. The sensory evaluation was

performed by a panel of 10 judges based on hedonic scale

having scores for colour (30), consistency (30) and flavour

(40).

Total soluble solids (TSS) were measured by hand

refractometer (Erma, 0-32o Brix), pH was determined using Elico

digital pH meter. Titratable acidity, ascorbic acid, reducing

sugars and total sugars were estimated as per the procedure

suggested by Ranganna (1979, 1991). Non-reducing sugars

were obtained by deducting the value for reducing sugars

from total sugars. Antioxidant activity was estimated using

the methodology given by Leong and Shui (2002). The data

were analysed using Factorial Completely Randomised Design

(Sundar Raj et al., 1972).

RESEARCH FINDINGS AND DISCUSSION

The results obtained from the present investigation are

summarized below :

Mean physical and Chemical parameters of 20 sweet orange

fruits

The weight of the fruits used for the study was 200 g,

horizontal and vertical diameter of fruit was 63.61mm and

66.06mm, respectively. Number of segments per fruit was 10.58

and average segment weight was 10.58 g. Peel thickness and

peel weight were 3.55mm and 32.08 g, respectively. The juice

recovery was 46.00 per cent (Table 1). Fruit juice had total

soluble solids of 10.10 Brix with 3.66 pH, 0.81 per cent titratable

acidity and 69.30 mg per 100 g of ascorbic acid (Table 2).

Chemical composition of sweet orange nectar and changes

during storage:

Total soluble solids:

Significantly higher TSS was observed in nectar with 24

per cent juice compared to nectar with 20 per cent juice. Nectar

with 22 per cent juice had least TSS (Table 3). Significant

increase of TSS during storage in all recipes was noticed due

to hydrolysis of polysaccharides and pectin substances into

simpler sugars and also due to increase of titratable acidity.

Similar results have been reported by Jain et al. (2007).

Significantly highest TSS was found in nectar with 24 per

cent juice at 180th day of storage compared to other two recipes.

pH:

Significantly higher pH was found in nectar with 24 per

cent juice while least pH was observed in nectar with 22 per

cent juice. pH was decreased significantly during storage

(Table 3). Which may be due to the simultaneous increase in

titratable acidity (Doodnath and Badriel, 2000).

Titratable acidity:

Marginally higher titratable acidity was found in nectar

with 24 per cent juice than nectar with 20 and 22 per cent juice.

Significant increase of titratable acidity in all recipes during

the storage was observed (Table 3). This might be due to

release of acids from juice which might have increased the

acidity. The results are in accordance with results reported

by Jain et al. (2007).

Reducing sugars:

Higher reducing sugars were recorded in nectar with 24

Table 1: Physical parameters of sweet orange (Var. sathgudi) fruits

Sr. No. Parameters Observation

1. Weight (g) 200

2. Horizontal diameter (mm) 63.61

3. Vertical diameter (mm) 66.06

4. Number of segments / fruit 10.58

5. Segment weight (g) 10.58

6. Peel thickness (mm) 3.55

7. Peel weight / fruit (g) 32.08

8. Juice recovery (%) 46.00

Table 2: Chemical composition of sweet orange fruits Var. sathgudi

Sr. No. Parameters Observation

1. Total soluble solids (0 Brix) 10.10

2. pH 3.66

3. Titratable acidity (% citric acid) 0.81

4. Ascorbic acid (mg / 100 g) 69.30

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STANDARDIZATION OF RECIPE FOR PREPARATION OF NECTAR FROM SWEET ORANGE & ITS STORAGE

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Hind Agricultural Research and Training InstituteAsian J. Hort., 7(2) Dec., 2012 : 253

per cent juice while least was in nectar with 20 per cent juice.

Significant increase of reducing sugars in all the recipes during

storage might be due to conversion of non reducing sugars

to reducing sugars due to the hydrolysis. The results are in

conformity with the results of Jain et al. (2007). Nectar with 24

per cent juice had higher reducing sugars at 180th day of

storage, while least at 0 day of storage in nectar with 20 per

cent juice (Table 4).

Non-reducing sugars:

Significant decrease of non-reducing sugars was

observed during storage (Table 4) due to inversion of non-

reducing sugars to reducing sugars by acids present in the

products. Similar results were found by Saravanan et al. (2004).

Total sugars:

Significantly higher total sugars were found in nectar

with 24 per cent juice while least was in nectar with 20 per cent

juice (Table 4). Significant decrease of total sugars was

observed during storage with the corresponding increase in

hydroxyl methyl furfural content and browning. The loss of

total sugars was due to reaction of sugars with amino acids

for their involvement in non-enzymatic browning (Ilamaran

and Amutha, 2007).

Ascorbic acid :

Nectar with 24 per cent juice had higher ascorbic acid

while least was found in nectar with least juice content (20 %

juice). Higher juice content in the beverage contributed for

more ascorbic acid to sweet orange nectar. Significant decline

of ascorbic acid during storage (Table 5) might be due to

oxidation of trapped oxygen in glass bottles resulting in the

formation of dehydro ascorbic acid. This investigation is in

agreement with the findings of Jain et al., 2007 and Saravanan

et al. (2004).

Antioxidant activity:

Nectar with 24 per cent juice had higher antioxidant

activity, while least was in nectar with 20 per cent juice (Table

5). Increase of antioxidant activity was associated with

increase of juice content in nectar. Antioxidant activity

increased from 0 to 90th day of storage and decreased thereafter

upto 180th day of storage. This could be due to some phenols

undergoing enzymatic or chemical oxidation exhibiting

increased antioxidant efficiency, when present in intermediate

oxidation state thereby increased amount of antioxidant

compounds after processing. Decline of antioxidant activity

from 90th to180th day of storage could be due to decrease in

ascorbic acid by oxidation during storage. Similar results

have been reported by Piga et al. (2002).

Non-enzymatic browning:

Browning reaction occurred in nectar due to heat

C.N. BYANNA AND I.N. DOREYAPPA GOWDA

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Hind Agricultural Research and Training InstituteAsian J. Hort., 7(2) Dec., 2012 : 254

processing and storage. Nectar with 24 per cent juice had

least NEB values (Table 5).

Increased NEB during storage was due to reaction

between ascorbic acid and sugars giving rise to furfural which

may polymerase and combine with other amino acids leading

to browning of juice at accelerated temperature of processing

and storage. Analogous observations have been made by

Singh and Chopra (2006).

Organoleptic qualities of sweet orange nectar:

Organoleptic qualities of sweet orange nectar is

presented in Table 6.

Colour:

Colour scores decreased significantly during storage of

sweet orange nectar to oxidative loss of pigments and non-

enzymatic browning. Similar findings have been reported by

Khurdiya and Lotha (1994).

Consistency:

Nectar with 24 per cent had better consistency scores,

while least scores were found in nectar with 20 per cent juice.

Increase in consistency score in 24 per cent juice due to

increased juice content in nectar. Significant decrease in

consistency scores during storage was due break down of

juice during storage.

Flavour:

Maximum flavour scores were found in nectar with 24

per cent juice, while least was in nectar with 20 per cent juice.

Flavour scores increased with increased juice content in nectar.

This may be due to presence of volatile flavouring compounds

which are associated with increased flavour scores in higher

juice content. Similar results have been reported by Saravanan

et al. (2004). Significant decrease in flavour scores during

storage was due to loss of volatile flavouring compounds.

Similar loss in flavour was reported by Singh et al. (2005).

Overall acceptability:

Nectar with 24 per cent juice had better overall

acceptability than other recipes. This might be due to presence

of higher concentration of juice in the product and better

compatibility in improving palatability of products. Significant

decrease in overall acceptability scores during storage was

due to decline in colour, consistency and flavour scores.

Similar observations were reported by Singh et al. (2005).

Conclusion:

Good quality sweet orange nectar can be prepared using

24 per cent juice, 150 Brix and 0.3 per cent acidity with good

sensory scores and over all acceptability along with better

chemical properties.

STANDARDIZATION OF RECIPE FOR PREPARATION OF NECTAR FROM SWEET ORANGE & ITS STORAGE

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Hind Agricultural Research and Training InstituteAsian J. Hort., 7(2) Dec., 2012 : 255

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