The study was conducted to determine the effect of sodium benzoate andpotassium metabisulphite on the overall quality of wild apricot pulp stored inplastic jars at room temperature for three months. The data was analyzed afterfifteen days gap. The treatments applied during study were AP₀ (without preservative control), AP₁(0.05% sodium benzoate), AP₂ (0.05% potassium metabisulphite), AP₃ (0.1% sodium benzoate), AP₄ (0.1% potassium metabisulphite), and AP₅ (0.05%sodium benzoate + 0.05% potassium metabisulphite). The treated samples wereanalyzed for pH, total soluble solids (TSS), reducing sugar, non-reducing sugar,acidity and ascorbic acid and organoleptically for color, flavor and overall acceptability. The results revealed that with the passage of time gradual decrease was noted in pH (3.68-3.25), non-reducingsugar (4.16-3.34) and ascorbic acid contents (7.31-5.42 mg/100g), while an increase was observed in total soluble solids (15.0-16.64 ^oBrix), reducing sugar(5.59-6.28) and acidity (0.60-0.88) during storage. During the storage periods, organoleptic evaluation, flavor and overall acceptability were decreased.

Keywords:

Wild apricot, chemical characterization, sodium benzoate, potassium metabisulphate, Azad Kashmir.