تأثير معاملات الحفظ المختلفة (بسترة – تبريد – تجميد) في بعض الخصائص الكيميائية لعصير ثمار فالنسيا (Citrus sinensis L.) خلال التخزين
Abstract
Influence of different storage methods on some qualitative properties of valencia (Citrus sinences L.) juice was studied during 3 months storage . The methods consists of Pasteurization of juice during 10 seconds at 90 °C and stored at 4°C, Freezing at
(-18 °C), Cold storage at (4°C).
The results showed that the chemical properties maintained in pasteurized and freezing juice better than cold storage juice which had shelf life less than month.
There was significant changes in total soluble solids and total sugars concentrations which were highest in pasteurized juice, whereas ascorbic acid concentration was highest in the freezing juice. There was no significant changes in total titratable acidity between the methods during the storage.
تمت دراسة تأثير بعض معاملات الحفظ في بعض الخصائص الكيميائية لعصير ثمار البرتقال صنف فالنسيا (Citrus sinensis L.)" سلالة "247, وتضمنت هذه المعاملات بسترة العصير في درجة حرارة (+90) مْ لمدة 10 ثوان , ثم الحفظ في البراد على حرارة (+4) مْ والتجميد في درجة حرارة (-18) مْ والتخزين بالتبريد على درجة حرارة (+4) مْ, وقد استمر التخزين ثلاثة أشهر.
أوضحت النتائج أن معاملتي البسترة والتجميد حافظتا على العصير بشكل أفضل من معاملة التبريد على درجة حرارة(+4) م° والذي كانت مدة تخزينه أقل من شهر, وأظهرت المعاملة بالبسترة فروقاً معنوية أعلى في قيم المواد الصلبة الذائبة الكلية ونسبة السكريات الكلية بالمقارنة مع التجميد, بينما كانت نسبة فيتامين C في المعاملة بالتجميد أعلى منها في البسترة, فيما لم تظهر أية فروق معنوية في نسبة الحموضة الكلية في العصير المبستر والمجمد خلال فترة التخزين .
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