Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

Abstract

ABSTRACT Effects of storage temperature and time on the quality of commercially canned grapefruit juice were investigated. The most noteworthy and reproducible trend observed by HPLC was a significant increase in concentration of 5‐hydroxymethylfurfural and furfural with increased storage temperature. During storage over 50% of sucrose was hydrolyzed after 6 wk at 30°C, and the reducing sugars increased in accordance with hydrolysis of sucrose. In the juice stored at 50°C, more than 98% of the ascorbic acid, and about 9% of total sugars were lost. Lightness value of juice decreased continuously during storage.