Shelf life of unpasteurized sour orange juice in Iran

Fruits

Volumn 63, Issue 1, 2008, Pages 11-18

  Amiri, Sedigheh ^a   Niakousari, Mehrdad ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Ascorbic acid; Citrus aurantium; Fruit juices; Iran Islamic Republic; Keeping quality; Packaging; Storage

Indexed keywords

CITRUS AURANTIUM;

EID: 38549092611     PISSN: 02481294     EISSN: 1625967X     Source Type: Journal    
DOI: 10.1051/fruits:2007040     Document Type: Article

References (24)

1. Hodgnos R.W., Horticultural varieties of citrus, in: Reuther W., Webber H.J., Dexter L. (Eds), The citrus industry, Centen. Publ. Univ. Calif., USA, 1967, pp. 4-25.
2. Harold H., Citrus fruits, Macmillan Co., Collier, Macmillan Ltd., New York, USA, 1957.
3. Salminen J.P., Karonen M., Lempa K., Liimatainen J., Sinkkonen J., Lukkarinen M., Pihlaja K., Characterisation of proanthocyanidin aglycones and glycosides from rose hips by high-performance liquid chromatography-mass spectrometry, and their rapid quantification together with vitamin C, J. Chromatogr. Anal. 1077 (2005) 170-180.
4. Williams P.G., Ross H., Brand J.C., Ascorbic acid and 5-methyltetrahydrofolate losses in vegetables with cook/chill or cook/hot-hold food service systems, J. Food Sci. 60 (1995) 541-546.
5. Zerdin K.L., Rooney M., Vermue J., The vitamin C content of orange juice packed in an oxygen scavenger material, Food Chem. 82 (2003) 387-395.
6. Kimball D.A., Citrus processing quality control and technology, Chapman and Hall, New York, USA, 1991.
7. Lee H.S., Nagy S., Quality change and nonenzymic browning intermediates in grapefruit juice during storage, J. Food Sci. 53 (1988) 168-172.
8. Burdurlu H.S., Koca N., Karadeniz F., Degradation of vitamin C in citrus juice concentrates during storage, J. Food Eng. 74 (2006) 211-216.
9. Handwerk R.L., Coleman R.L., Approaches to citrus browning problem, J. Agric. Food Chem. 36 (1988) 231-236.
10. Ahmed A.A., Watrous G.H., Hargrove G.L., Dimick P.S., Effects of fluorescent light on flavor and ascorbic acid content in refrigerated orange juice and drinks, J. Milk Food Technol. 39 (1976) 332-336.
11. Jiang Y., Pen L., Li J., Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut, J. Food Eng. 63 (2004) 325-328.
12. Santerre C.R., Cash J.N., Vannorman D.J., Ascorbic acid/citric acid combination in the processing of frozen apple slices, J. Food Sci. 53 (1988) 1713-1716.
13. Horwitz W., Official methods of analysis, Assoc. Off. Agric. Chem., Inc., Washington, USA, 1975.
14. Kabasakalis V., Siopidou D., Moshatou E., Ascorbic acid content of commercial fruit juices and its rate of loss upon storage, Food Chem. 70 (2000) 325-328.
15. Nagy S., Vitamin C content of citrus fruit and their products, J. Agric. Food Chem. 28 (1980) 8-18.
16. Choi M.H., Kim G.H., Lee H.S., Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage, Food Res. Int. 35 (2002) 753-759.
17. Rouse A.H., Atkins C.D., Heat inactivation of pectinesterase in citrus juices, Food Technol. 63 (1952) 291-294.
18. Kavousi Chahak K., Accelerated shelf-life testing in lime juice, Shiraz Univ., Thesis, Shiraz, Iran, 1997, 89 p.
19. Nagy S., Smoot J.M., Temperature and storage effects on percent retention and percent US recommended dietary allowance of vitamin C in canned single-strength orange juice, J. Agric. Food Chem. 25 (1977)135-138.
20. Polydera A.C., Stoforos N.G., Taoukis P.S., Comparative shelf life study and ascorbic acid loss kinetics in pasteurized and high pressure processed reconstituted orange juice, J. Food Eng. 60 (2003) 21-29.
21. Laing B.M., Schlueter D.L., Labuza T.P., Degradation kinetics of ascorbic acid at high temperature and water activity, J. Food Sci. 43 (1978) 1440-1443.
22. Robertson G.L., Samaniego C.M.L., Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage, J. Food Sci. 51 (1986) 184-187.
23. Toledo R.T., Fundamentals of food process engineering, Van Nostrand Reinhold Publ., New York, USA, 1991.
24. Labuza T.P., Riboz D., Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods, Food Technol. 39 (1982) 66-74.