Juice chemical storage

Fruit and vegetable juices packed with 21-26 in. of vacuum and stored in uncoated aluminum cans caused severe corrosion as shown in Table III. The corrosion rate brought about by the juices depends more on the nature of the organic acid present and the buffering capacity of the juice than on the total titratable acidity (11). The use of coated aluminum containers considerably minimized corrosion problems. Product control under extended storage conditions may be achieved by using specific chemical additives. However, more work is needed in this area before final conclusions can be reached. 

Gurrieri, S. Miceli, L. Lanza, C. M. Tomaselli, E Bonomo, R. R Rizzarelli, E. Chemical Characterization of Sicilian Prickly Pear (Opuntia ficus indicd) and Perspectives for the Storage of Its Juice. J. Agric. Food Chem. 2000, 48, 5424-5431. 

Ciyo-SEM methodology also facilitates the observation of highly hydrated systems. Harker and Sutherland [69] used the ability of cryo-SEM to preserve the structural integrity of the aqueous phase to characterize differences between mealy and non-mealy nectarines. The presence of juice on the surface of cells in non-mealy nectarines was observed after tensile tests produced a fractured surface. Such observations would not have been possible with conventional methods where dehydration and critical point drying are essential steps. A strong point to this study was the extensive use of other physical and chemical methodologies to help correlate textural difference based on storage parameters for nectarines. 

Blair, J. S. Godar, E. M. Masters, J. E. Riester, D. W. Exploratory experiments to identify chemical reactions causing flavor deterioration during storage of canned orange juice. I. Incompatibility of peel oil constituents with the acid juice. Food Res., 1952, 17, 235-260. 

M. Buglione and J. Lozano, Nonenzymatic browning and chemical changes during grape juice storage, J. Food Sci., 2002, 67, 1538-1543. 

Processing and Storage Influences on the Chemical Composition and Quality of Apple, Pear, and Grape Juice Concentrates... 

The orange juice used in this study was 100)1 pure (reconstituted) obtained from a local company. The antioxidants, Sustane W and Sustane 20 (UOP Inc., 0.02% w/w total), and the antibacterial agent, sodium azide (Sigma Chemical Co.) (0.02X, w/w) were added to the juice in order to prevent oxidative and microbial changes during storage. 

Esteve, M.J., Frigola, A., Rodrigo, C., and Rodrigo, D. 2005. Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juice. Food Chem. Toxicol. 43, 1413-1422. 

Sadler, G.D., Parish, M.E., and Wicker, L. 1992. Microbial, enzymatic and chemical changes during storage of fresh and processed orange juice. J. Food Sci. 57, 1187-1191, 1197. 

---