EFFECT OF OXYGEN AND FLUORESCENT LIGHT ON THE QUALITY OF ORANGE JUICE DURING STORAGE AT 8-DEGREES-C

The effect of oxygen and light exposure and the combination of these two parameters on the retention of ascorbic acid, occurrence of non-enzymatic browning and the formation of 5-hydroxymethyl-2-furfuraldehyde (HMF) and furfural was investigated in orange juice stored at 8 degrees C for 52 days. Orange juice, reconstituted and HTST-pasteurised, was stored in glass containers, covered on the sides with aluminium foil and sealed on the top with packaging materials, i.e. glass, polyethylene and paper carton, having different light transmission and oxygen permeation characteristics. The ascorbic acid content was significantly affected by the level of dissolved oxygen in the juice, but no effect of light could be observed under the conditions of this study. Browning increased during the first 3 weeks of storage in all samples and was over the whole period of storage significantly correlated to the level of dissolved oxygen, but the effect of light was insignificant. HMF and furfural content did not increase significantly in any of the samples during the 52-day storage at 8 degrees C.