Effects of Potassium Sorbate and Ascorbic Acid Concentrations on Physio-Chemical Properties and Stability of Pumpkin Puree in Chilled Storage

This study investigated the storage conditions for pumpkin puree at cold temperature to ensure safety and prolong the shelf life. The study aimed to observe the changes in physio-chemical and microbial aspects at different potassium sorbate (0, 0.05, and 0.1 %), and ascorbic acid (0, 0.025, 0.05, and 0.075 %) concentrations during the storage at 10 ± 2 °C. The results showed that puree processed without potassium sorbate had a shelf life of 3 d, while the combination of 0.05 % potassium sorbate and 0.05 % ascorbic acid in puree could extend the shelf life of puree up to 9 d at 10 ± 2 °C. Total carotenoids content (16.72 ± 4.21 mg%), water activity (0.91 ± 0.01), and the total aerobic microorganism (3.64 ± 0.28 log CFU/g), yeast, molds, and E.coli/Coliforms were not observed in puree pumpkin over nine d of storage. The results also illustrated that microbial growth was the leading cause of puree quality degradation, spoilage, and short shelf life.