Monitoring of stability evolution of micro filtered black plum nectar from Côte d'Ivoire during storage

Food industry and more specifically that of juices in Côte d'Ivoire, is gradually turning to local fruits. New products, sometimes derived from wild fruit species, are appearing on the market. The savannah plum tree (Vitex doniana) hitherto undervalued, is experiencing renewed interest due to its socio-economic importance for local populations. Its black plum fruit, rich in bioactive compounds, has been semi-industrially transformed into nectar. However, without the addition of preservatives, this nectar faces a probable reduced shelf life. The nectar used for this study was developed from fruits harvested in three (3) regions of northern Côte d'Ivoire. Monitoring of the evolution of biochemical parameters of this nectar, during storage, was carried out by conventional methods of biochemical analysis. At the end of this study, it appears that acidity and soluble dry extract of the nectar studied increases with rise in storage temperature. Vitamin C losses are reduced when the storage temperature is low. The more the shelf life of the nectar increases, the more it registers a drop in its nutritive value. To take full advantage of the benefits of this black plum nectar, it is best to store it at refrigeration temperature (4 °C) for a maximum of ten (10) weeks.