Ascorbic Acid Retention in Orange Juice Stored under Simulated Consumer Home Conditions
- 1 May 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (3) , 867-868
- https://doi.org/10.1111/j.1365-2621.1991.tb05404.x
Abstract
Ascorbic acid levels in 13 types of commercially packaged orange juices and a juice drink were monitored over 5–7 days at 4.5°C as stored in the original container. Comparable samples stored in an open plastic container were monitored for comparison. In both cases the average ascorbic acid loss was about 1.5–2% per day. These simulated consumer home conditions showed that juice retained an average of 88% of the original ascorbic acid after 1 wk, and 67% after 2 wk in opened containers stored at typical home refrigerator temperatures.Keywords
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