Reduction of patulin in apple juice concentrates during storage
2005
Koca, N. | Eksi, A.
In this study, the reduction of patulin content in apple juice concentrates during 6 months of storage at 22 and 30C was investigated. Results demonstrated that reduction in patulin content was dependent on the storage temperature and time. Patulin reductions after 1 month of storage at 22 and 30C were in the ranges of 4564% and 6686%, respectively. Levels of patulin were below detectable limits after 4 months of storage at 22 and 30C.
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