Orange juice storage

Ferulic acid has been extensively studied as a precursor of / -vinylguaiacol, the most detrimental off-flavor that forms in orange juice during storage (Rapisarda and others 1998). 

Klimczak I, Malecka M, Szlachta M and Gliszczynska-Swiglo A. 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J Food Compos Anal 20(3 1) 313-322. 

After concentration, juices are normally held in storage until they are reconstituted. Some concentrated juices, particularly orange, require freezing at below — 10°C for effective preservation. Others, particularly apple, can be held at around 10-15°C without risk of deterioration. The degree of concentration plays an important part in determining storage conditions in the above examples, orange juice is normally concentrated to about 65°Brix and apple to 70°Brix. 

The use of citrus fruit, especially oranges, dramatically increased in the U.S. after World War II (1 ) because of the introduction of frozen concentrated orange juice (FCOJ) to the market. Citrus fruits, being subtropical products, did not enjoy the popularity of other fruits, e.g. apples, because the locality of production were usually not near the world population centers and because of perishability of citrus fruits during storage. 

Figure 3. Changes in ascorbic acid content of freshly squeezed orange juice and reconstituted orange juice concentrate during storage in refrigerator (62)...

Hesperidin crystals are found in frost damaged oranges (8) where cells have been disrupted due to the formation of ice crystals. It occasionally precipitates out of concentrated orange juice products during storage and is often found as a... 

Loeffler, H. J. Processing of orange juice effect of storage temperature on quality factors of bottled juice. 

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. 

Figure 5. Ascorbic acid retention in 54° Brix concentrated orange juice as a function of storage temperature ((O) —17.8°C (O 7.2°C (A) 23.9°C)...

Figure 2. Influence of storage conditions on 4-vinyl guaiacol formation in bottled orange juice.

Ragab, W.S.M. 1999. Fate of aflatoxins during processing and storage of orange juice. Assiut J. Agric. Sci. 30, 17-24. 

Cortes, C., Esteve, M.J., and Frigola, A. 2008. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control 19 151-158. 

---