Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice

The interaction effects of beverage packaging materials (laminated cartons, high density polyethylene packs (HDPE), polyethylene-terephthalate (PET), and glass) on the quality and shelf life of commercially prepared orange juice were evaluated at two temperatures (4 and 24 °C) during 60 days of storage. Browning, loss of ascorbic acid, dissolved oxygen and absorbed d-limonene into packs or retained in juice were used as indicators for juice quality. The extent of browning and loss of ascorbic acid were found to be higher in HDPE packs than in cartons and lowest in PET and glass. The ascorbic acid content and rate of browning were significantly affected by the evel of dissolved oxygen in the juice. The content of d-limonene in juice stored in HDPE packs and cartons was reduced by 33.6% and 21%, respectively, compared with 11% and 9.1% for PET and glass after 15 days of storage at 24 °C. The reduction of d-limonene content in juice was related to the absorption rate of each type of package. Absorption of d-limonene was greater in HDPE packs (5.3 mg dm-2) and cartons (4.2 mg dm-2) than in PET (0.26 mg dm-2). The conditions which lead to the change in the quality of juice are discussed.