Chemical and enzymatic changes during the storage of fresh orange juice in plastic bottles

Abstract

Chemical and enzymatic changes, including relative density at 20degreesC, soluble solid content, total titratable acidity, ratio, pH, pulp content, and pectinesterase activity, occurring in pasteurized orange juice packed in polyethylene terephthalate (PET) bottles during storage at 4degreesC were evaluated. Two batches of orange juice (Citrus sinensis) were pasteurized, one at 72degreesC/16 s and the other at 91degreesC/40 s. No significant variations (p<0.05) were observed in the tested parameters as a function of storage time, except for pulp content, which increased from the initial amount. Further studies focusing on these parameters are required to reach more significant conclusions.