Effects of Headspace, Pasteurization Condition and Storage Temperature on Quality of Canned Satsuma Mandarin Juice during Storage

The Effect of Package on Quality of Fruit Juice Part I

Abstract

The influences of headspace volume, pasteurization temperature, pasteurization time and storage temperature on the quality of Satsuma mandarin(Citrus unshiu Marc.)juice were investigated. The reconstituted juices(12°Brix)were packed into Tin Free Steel cans(250ml)under the following conditions: headspace volume, 0-20ml; pasteurization temperature, 60-93°C; pasteurization holding time, 0.5-10min. The final juice products were stored at 20°C or 37°C during 6 months, and tested periodically for the changes of browing, ascorbic acid, 5-(hydroxmethyl)-2-furfra 1(HMF)and sensory evaluation. Headspace and storage temperature rather than pasteurization temperature and time affected the juice quality. With the rises of headspace volume and storage temperature, ascorbic acid and sensory score rapidly decreased while browning(O. D. 430nm)and HMF gradually increased. From these results, it was demonstrated that headspace and storage temperature play an important role in keeping the quality of canned Satsuma mandarin juice.