The Effect of Storage Time and Container on Physicochemical Parameter of Kurdistan Honey
2018
Khanbabaie, hooman | Khezri, Mohammad | Bahmani, Hamid Reza | Salehi, Saleh
BACKGROUND: Honey is an excellent food product with health-giving characteristics. On the other hand, the honey quality can change based on various factors. OBJECTIVES: Physicochemical experiments intend to investigate the honey quality in four geographic directions of Kurdistan province shelf-life and the containers the honey is placed in. METHODS: In this research, totally 96 samples from 4 apiaries in various parts of the province were prepared and maintained in various dishes/containers and various (time) periods at 25.5±3.5 °C. After preparing the samples, some factors including moisture, reducing sugars, sucrose, pH, acidity, the ratio of fructose to glucose, ash, diastase, hydroxyl methyl furfural were evaluated. RESULTS: The result showed the moisture total average, reducing sugars, sucrose, pH, acidity, the ratio of fructose to glucose, and ash were 13.79%, 77.67%, 2.22%, 3.86, and 21.39 of meq/kg, 1.09% and 0.13%, respectively. Qualitative examinations showed, there was the distance in all samples but no HME. With the increase in shelf-life time, metabolites in the ratio of fructose to glucose and acidity increased significantly, but the factors, moisture, pH were reduced significantly (P<0.05). Various containers had no significant impact on physicochemical characteristics of honey. CONCLUSIONS: Generally, one can say that the comparison between the obtained amounts with the current standards, quality of the honey samples were standard and favorable. According to the results of this study, honey can remain at room temperature in different containers for 9 months and maintain anacceptable quality.
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Эту запись предоставил University of Tehran
