HAMED, H. (1999). SOME FUNDAMENTAL ASPECTS AFFECTING THE PROCESSING OF POMEGRANATE JUICE. Egyptian Journal of Agricultural Research, 77(3), 1317-1327. doi: 10.21608/ejar.1999.337749
HAMED S. HAMED. "SOME FUNDAMENTAL ASPECTS AFFECTING THE PROCESSING OF POMEGRANATE JUICE". Egyptian Journal of Agricultural Research, 77, 3, 1999, 1317-1327. doi: 10.21608/ejar.1999.337749
HAMED, H. (1999). 'SOME FUNDAMENTAL ASPECTS AFFECTING THE PROCESSING OF POMEGRANATE JUICE', Egyptian Journal of Agricultural Research, 77(3), pp. 1317-1327. doi: 10.21608/ejar.1999.337749
HAMED, H. SOME FUNDAMENTAL ASPECTS AFFECTING THE PROCESSING OF POMEGRANATE JUICE. Egyptian Journal of Agricultural Research, 1999; 77(3): 1317-1327. doi: 10.21608/ejar.1999.337749
SOME FUNDAMENTAL ASPECTS AFFECTING THE PROCESSING OF POMEGRANATE JUICE
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
This study was performed to asses the suitability of introducing pomegranate juice in glass bottles as well as to investigate the factors affecting its preservation. Mature Manfalooty pomegranate fruits were used in this study. the results revealed that addition of sucrose to the juice until the concentration of 20% total soluble solids and adjusting the p1-1 value to 3.0 by citric acid were the most suitable procedures to prevent undesirable changes in anthocyanin content and browing reactions. Moreover, no pronounced changes in the pH values were noticed during storage of the procesed juice for up to ten weeks either at room temperature (25°C) or at 4°C. Finally, it could be recommended that storage of processed ponnegrante juice at 4°C was more suitable for preserving the juice qualities and when glass bottles were used as packaging materials.
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