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EFFECT OF ACIDIFICATION , SORBATE , AND STORAGE TEMPERATURE ON ORANGE JUICE QUALITY 1- Effect on Vitamin C Quantity | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 13, Volume 19, Issue 2, 2006, Pages 126-140 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2006.57314 | ||
| Authors | ||
| M.B. Al- Aswad; Sh. R. Abdul; | ||
| Abstract | ||
| The objective of the study was to produce a single strength juice from local orange and to study the changes in vitamin C content after addition of sodium sorbate (0.03, 0.06 and 0.12%) or different quantities of phosphoric acid (to reach the required pH) or both compounds . Therefore , packaging juice and storing at 25oC for 16 weeks and at 35 oC for 8 weeks . The major purpose was to produce and store orange juice without heat treatment . Also to conducting heating treatment (Pasteurized juice , sweetened pasteurized juice or microwave pasteurized juice) and packaging and storing at room temperature for 16 weeks . In general the results showed no significant differences in vitamin C content either at zero period of storage or at 7 and 25oC of all the treatments , while the treatment with 0.03% sorbate was significantly different comparing with the other treatments . During the storage period vitamin C content was gradually and significantly decreased in all treatments compared to the control treatment , in which vitamin C content was increased during the first 8 weeks of storage , then decreased till the end of storage period at 7,25 and 35oC. The effect of interaction (% of sorbate, storage temperature and storage period) showed no significant differences in vitamin C content between all the treatments compared to the control treatment during the storage period at 7 and 25oC , while there was a significant difference between the treatment in case of interaction of (quantity of phosphoric acid , storage temperature and storage temperature and storage period) and (materials added , storage temperature and storage period ) of some treatment during storage at 7 and 25oC . A significant and gradual decrease in vitamin C content was noticed for different heating temperatures . | ||
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