Influence of Oxygen Permeability and Storage Temperature on Color and Sensory Acceptance of Concord Grape Juice

Studies on Food Distribution and Processing Technology (Part 1)

Abstract

The influence of oxygen and storage temperature on color density (520 nm), anthocyanin content and sensory acceptance of Concord grape juice has been studied. The reconstituted juice (11° Brix) was hot-packaged into three types of flexible film (standing pouch), including oriented nylon/aluminum foil/polyethylene (oxygen permeability 0 ml/container·day), vinylidene oriented nylon/polyethylene (0.2 ml/container·day) and oriented nylon/polyethylene (2.0 ml/container·day), respectively, and then was cooled in a water bath. The final products were stored at 5°C, 20°C and 37°C during 3 months. Storage temperature and oxygen had a profound effects on the juice quality. The color density, anthocyanin content and sensory acceptance decreased with the increase of storage temperature and oxygen permeability of standing pouch. It was showed that the flexible film containing aluminum foil has kept the juice quality better than the other films. From these results, the distribution and use of flexible film mentioned-above were discussed.