International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Quantitative analysis of juice, citric acid, vitamin C content, sugar levels and sugar acid quantitative relation in some cultivated Citrus fruits


M Nasiruddin, M Mahmudul Hasan, UK Roy, AKM Rafiul Islam, M Bodrul Islam

This study is probably going to represent the info on some organic chemistry element like the juice contents, acid content, sugar content, sugar acid quantitative relation, dry matter content and vitamin C concentration in Seed less, Jara, Kot, Bari-2, Kagji lebu, Gol lebu and China lebu cultivated within the Botanical garden of Rajshahi University campus, Bangladesh. Once plucking the fruits samples were washed with water and were unbroken at room temperature. The chosen physiochemical characteristics of the fruits were then evaluated on the identical day. The results of all the chosen parameter ascertained considerably different in numerous cultivars. Being associate acidic fruits all the cultivars contained a substantial quantity of citric acid. As citrus fruits are juicy therefore, all the experimental cultivars showed higher quantity of juice together with notable amount of sugar and vitamin C severally. It’s suggested that these fruits ought to be used wide to satisfy the biological process demand of the native communities in addition as exported to get revenue.
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