Journal of Food Science · 1988 · 122 citations · 18 references
AgricultureBiochemistryFood ScienceFood PreservationFruit ScienceWine ChemistryEnzymatic BrowningFruit QualityFruit StorageJuice ProcessingSugar AnalysisFruit BrowningGrape Quality AssessmentJuice Quality PreservationLightnessLightness MeasurementLow-temperature StorageStorage Effects On Fruit QualityStorage Temperature Control
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.
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