The current study was performed to preserve palmyra sap using hurdle treatments (Ca(OH)₂) (TS2), bark extract (TS3), Ca(OH)₂ with bark extract (TS4) followed by pasteurization (TS1) (68℃; 20 min) and were compared to fresh Ca(OH)₂ sap (CS) stored at ambient (32 ± 2℃) and refrigerated (7 ± 1℃) conditions for 28 days. The physicochemical, microbial, and sensory analysis of stored sap confirmed that TS2 sample had better quality and higher acceptability owing to delayed fermentation. Sample TS2 showed a significant and gradual decrease (p < .05) in pH from 6.8 ± 0.06 to 4.9 ± 0.35 (ambient) and 6.3 ± 0.10 (refrigerated) whereas reducing sugar increased at a slow rate from 0.30 ± 0.01 to 6.02 ± 0.03 (ambient) and 0.42 ± 0.01 (refrigerated) for 28 days. TS2 showed a lower concentration of alcohol during ambient (0.9 ± 0.10%) and refrigerated (0.1 ± 0.06%) conditions for 28 days. Hurdle treatments were effective with a prolonged shelf‐life for refrigerated sap as compared to the saps stored under ambient conditions.

Utilized different hurdle treatments for extending the shelf‐life of palmyra sap stored at different storage conditions. Hurdle treatment involving pasteurization along with calcium hydroxide resulted in lower alcohol formation and successfully reduced microbial count during storage at ambient and refrigerated conditions.The shelf‐life of hurdle treated palmyra sap can be predicted using a zero‐order model during storage at ambient and refrigerated conditions.