Evolución química y organoléptica del zumo de naranja pasterizado

Chemical and sensorial stability of a pasteurized hot filled clear glass bottles orange juice was studied along six month of storage in five different conditions: 5°C without light, 5°C with incandescent light, room temperature without light, room temperature with daylight and 30°C without light. Some parameters (pulp, ash, sodium, potassium and phosphorus) didn't have significant (p <0,05) changes during storage in every condition. However, significant (p < 0,05) variation temperature, time and light exposure dependent on titratable acidity, pH, ascorbic acid, sucrose hydrolysis and hydroxymethylfurfural is showed. A significant (p < 0,05) loss of sensorial quality was observed after three months of storage at room temperature and two months at 30°C.