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Effect of storage conditions on the chemical attributes of Ogbomoso mango juice

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Abstract

Mango juices were extracted from Ogbomoso variety using the method of Brekke et al. (1972). Mango juices were packaged in polyethylene films, polyethylene tetraphthalate (PET or plastic) bottles and transparent glass bottles and stored at 6 °C, 26 °C and 34 °C. Percentage ascorbic acid loss, browning index, titratable acidity, pH and soluble solids were evaluated at 2-week intervals for 8 weeks. Percentage ascorbic acid loss, non-enzymatic browning and titratable acidity increased with storage time in all packaging materials. However, pH decreased with storage time and soluble solids remained constant. Higher percentage ascorbic acid loss, browning index and titratable acidity occurred in juices packaged in polyethylene film, than in PET and glass bottles. Percentage ascorbic acid, browning index and pH increased with increased storage temperature. However, titratable acidity decreased with increased storage temperature and soluble solids remained constant throughout the period of storage.

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Authors and Affiliations

  1. Department of Food Technology, University of Ibadan, Ibadan, Nigeria

    O. O. Alaka, J. O. Aina & K. O. Falade

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  1. O. O. Alaka
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  2. J. O. Aina
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  3. K. O. Falade
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Correspondence to O. O. Alaka.

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Alaka, O.O., Aina, J.O. & Falade, K.O. Effect of storage conditions on the chemical attributes of Ogbomoso mango juice. Eur Food Res Technol 218, 79–82 (2003). https://doi.org/10.1007/s00217-003-0800-6

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  • DOI: https://doi.org/10.1007/s00217-003-0800-6

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