Storage Stability of Orange Juice Concentrate Packaged Aseptically

Orange juice concentrates were packaged aseptically by a “Dole” aseptic canning machine using 6 oz metal cans. The final juice products (ll”, 34’, 44’, 58” Brix) were stored between -18” and 36°C and tested periodically for nonenzymatic browning, ascorbic acid destruction, furfural and sensory changes. Nonenzymatic browning, the main deterioration phenomena in these products, was satisfactorily retarded at 12°C or lower. Ascorbic acid destruction rate constant was dependent on temperatures between 5 and 25”C, and was affected by degree of juice concentration. Furfural accumulation in juice was higher than that in 58’ Brix concentrate. Orange juice concentrate of 58” Brix did not show flavor changes after storage at 5°C or 12°C for 17 or 10 months, respectively, when evaluated after reconstitution to 11’ Brix.