Storage of 42° Brix Pineapple and Valencia orange concentrates at 40° F. resulted in in creased gelation, clarification, and apparent pulp content, whereas pectin decreased. Total glycosides, as hesperidin, remained constant in these products during storage. The experi mental packs heated at 1and 2-fold were more stable than those heated at 3and 4fold; also all of the Valencia concentrates, con...
