Effects of Storage Time on the Physico-Chemical Propertiesof Watermelon (Citrullus lanatus)and Carrot(Daucus carota) Juice

Watermelon and Carrot juices were prepared and stored for one month, and the effects of storage time on the Physico-chemical characteristics of both juices were monitored. The physicochemical characteristics of the juices determined were pH for watermelon juice which ranged between 5.2 - 3.8, titratable acidity 0.18 - 0.65, specific gravity 1.022 - 1.003, electrical conductivity 3.38 - 3.41µS/cm, vitamin C 40.07 - 20.56 mg/100ml, reducing and total sugar 5.18 - 6.15% and 7.66 - 8.44%, respectively and UV-Vis spectrum absorption peak at 218 nm and 338 nm corresponding to the presence of lycopene and vitamin C respectively. For carrot juice, pH ranged between 6.2 - 3.9, titratable acidity 0.13 - 0.86, specific gravity 1.016 - 1.010, electrical conductivity 5.19 - 5.60 µS/cm, vitamin C 31.40 - 15.72 mg/100ml, reducing sugar and total sugar 4.78 - 5.31% and 7.11 - 7.35%, respectively and UV-Vis spectrum absorption peak at wavelengths 218nm and 305nm corresponding to the presence of lycopene and β-carotene respectively. From the results of this study, it can be concluded that some of these parameters could be used as indicators of quality loss or spoilage of the juices during storag