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Shelf life and quality of freshly squeezed, unpasteurized, polyethylene-bottled citrus juice  [1988]

Fellers, P.J.

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Abstract
Florida's chief orange and grapefruit cultivars were used to produce five freshly squeezed, unpasteurized, polyethylene-bottled juices using commercial conditions. Juices were stored at different temperatures. Shelf life depended primarily on storage temperature: -1.7 degrees C, 20-23 days; 1.1 degrees C, 16-22 days; 4.4 degrees C, 10-16 days; and 7.8 degrees C, 5-8 days. Staleness was the primary off-flavor limiting shelf life at the three lower temperatures while spoilage with diacetyl was primarily responsible at 7.8 degrees C. At the three lower temperatures, microbial counts generally decreased markedly during storage, while at 7.8 degrees C, an increase was generally noted. Ascorbic acid retention after 2 wk of storage at the three lowest storage temperatures was about 91-93% for two orange juices and 86-88% for the grapefruit juice
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Other subjects

  • pasteurisation
  • produit embouteille
  • pasteurizacion
  • matiere plastique
  • jugo de frutas
  • aptitud para la conservacion
  • produit alimentaire
  • productos embotellados
  • orange
  • pomelo
  • jus de fruit
  • aptitude a la conservation
  • plasticos
  • toronja
  • qualite
  • naranja dulce
  • calidad
  • alimentos

From the journal

Journal of food science : an official publication of the Institute of Food Technologists (USA)

ISSN : 0022-1147

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Other information

Language : English

Type : Journal Article

In AGRIS since : 1989

Volume : 53

Issue : 6

Start Page : 1699

End Page : 1702

All titles :

" Shelf life and quality of freshly squeezed, unpasteurized, polyethylene-bottled citrus juice "