Preservative should not be added to colored juices is:

✅Explanation:
-KMS (Potassium Metabisulfite) can bleach colored juices. While it effectively preserves colorless juices, it reacts with pigments in colored ones, causing them to lose their vibrancy.
-To preserve colorless juices Potassium Meta bi Sulphite is used at 500ppm or 0.05%
-Potassium Meta bi Sulphite is popularly known as KMS.
-Sulfur di Oxide in KMS is responsible for the preservation.
-Sodium Benzoate is used to preserve colored fruit juices at 700ppm or 0.07%.
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📌 Other Options Explained:
-Sodium Benzoate: This is a common preservative for colored juices as it inhibits the growth of bacteria and yeasts without affecting the color. Sodium Benzoate is used to preserve colored fruit juices at 700ppm or 0.07%.
-Citric Acid and Acetic Acid: These are not preservatives. Citric acid adds tartness, while acetic acid is the main component of vinegar and adds a vinegar-like flavor. Neither significantly impact spoilage.

🛑 Related Terminology:
-Preservatives: Substances added to food and beverages to prevent spoilage by microorganisms.
-Microbial Growth: Multiplication of microorganisms like bacteria, yeast, and mold in food or beverages, leading to spoilage.
-Pigments: Natural coloring agents that give fruits and vegetables their vibrant colors.