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KMID : 1007520040130010030
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Food Science and Biotechnology
2004 Volume.13 No. 1 p.30 ~ p.34
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Chemical and Enzymatic Changes during the Storage of Fresh Orange Juice in Plastic Bottles
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Neto, Randolpho Da Silva Correa
Faria, Jose´ De Assis
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Abstract
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Chemical and enzymatic changes, including relative density at 20℃, soluble solid content, total titratable acidity, ratio, pH, pulp content, and pectinesterase activity, occurring in pasteurized orange juice packed in polyethylene terephthalate (PET) bottles during storage at 4℃ were evaluated. Two batches of orange juice (Citrus sinensis) were pasteurized, one at 72℃/16 s and the other at 91℃/40 s. No significant variations (p＜0.05) were observed in the tested parameters as a function of storage time, except for pulp content, which increased from the initial amount. Further studies focusing on these parameters are required to reach more significant conclusions.
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