Physical, chemical and microbiological changes during storage of orange juices cv. Sai Nam Paung and cv. Khieo Waan in northern Thailand
2007
Supraditareporn, W. (Chiang Mai Univ. (Thailand). Dept. of Food Science and Technology) | Pinthong, R. (Chiang Mai Univ. (Thailand). Dept. of Food Science and Technology)
The experiment was conducted to study the physical, chemical and microbiological properties of fresh orange juices cv. Sai Nam Pung and cv. Khieo Waan in Northern Thailand, immediately after harvest and different storage periods and storage temperatures. Some of the parameters could be used as indicator of quality loss of the juices such as colour L*, a* and b*, total soluble solid, titratable acidity, ascorbic acid and total plate counts varied with storage time and temperature. The shelf life of orange juices both cv. Sai Nam Pung and cv. Khieo Waan had only 1 day shelf life at 25 degree C, 6 days at 4 degree C and more than 21 days at -18 degree C. Sai Num Pang and Khaieo Waan at -18 degree C still have a good quality throughout the storage time; however, ascorbic acid contents were reduced.
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