engleski

Stability of Mandarin Juice upon Various Storage Temperature during 60 Days

In Croatia, mandarin is an economically important fruit mostly consumed as fresh without possibility of industrial juice processing. Considering citrus juice should not contain peel component according to legal regulation, it should be processed on specific equipment, which we do not have in Croatia as opposed to apple or other continental fruit processing equipment. The aim of this study was to examine possibility of mandarin juice processing on press usually used for apple pressing. Further, we aimed to monitor juice stability during storage at three temperatures (1 ̊C, 22 ̊C, 37 ̊C) during 60 days. Therefore, physico – chemical (soluble solids, pH-value and total acidity) and sensory properties (by quantitative descriptive method), total phenolics (by Folin-Ciocalteu reagent), total carotenoids (spectrophotometrically), antioxidant activity (by FRAP method) as well as microbial stability were determined after 60 days. According to sensory evaluation, juice produced by pressing unpeeled mandarin fruit was acceptable but not high quality. Temperature and time of storage affected all investigated parameters as well as sensory properties of juices. However, changes were not very pronounced in the juices stored in 1 ̊C. The rise of storage temperature caused undesirable juice changes. All juices during storage were microbiologically stable.

Mandarin juice ; processing ; storage ; temperature ; stability

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