Evaluation of Key Quality Deterioration Parameters of Jincheng Orange Juice under Accelerated Testing Conditions

Abstract

Abstract: An accelerated shelf life testing (ASLT) model was applied to determined shelf-life of not-from-concentrated Jincheng orange juice which was freshly squeezed in laboratory. Selected temperature were chosen as accelerated factor and the sensory evaluation and physical and chemical indicators were checked at regular intervals. The shelf life storage test was performed o 35 d and 12 d at 30 ℃ and 40 ℃, respectively. The results show that with the increase of storage time, the ascorbic acid content of not-from concentrated Jincheng orange juice significantly decreased while the total color difference and browning index increased sharply at 30 ℃and 40 ℃. These three indices were significantly correlated to overall sensory assessment (r＞0.95). It’s reasonable to choose deterioration of ascorbic acid, total color difference and browning index as the key deteriorated indicators for not-from-concentrated Jincheng orange juice during the storage.

Key words: accelerated shelf-life testing (ASLT), not-from-concentrated orange juice, deterioration, key indicator

CLC Number:

TS255.1

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