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Composition of Honey. VI. The Effect of Storage on Carbohydrates, Acidity and Diastase Content
Author(s) -
WHITE JONATHAN W.,
RIETHOF MARY L.,
KUSHNIR IRENE
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00042.x
Subject(s) - diastase , fructose , chemistry , food science , food spoilage , monosaccharide , composition (language) , hydroxymethylfurfural , furfural , biochemistry , biology , genetics , linguistics , philosophy , bacteria , catalysis
SUMMARY Quantitative examinations have been made of the changes that occur in honey while stored at room temperature. Though honey is a relatively stable commodity, it has been found to change in composition and biochemical activity even when stored at 26±3° C. During two years of such storage about 9% of the monosaccharides are converted per year into more complex disaccharides and higher sugars. The ratio of fructose to glucose increases markedly as the free glucose content declines more rapidly than the free fructose content. All samples examined showed such changes. Significant increases were noted in acidity during storage, but some samples showed no change. Evidence for the enzymic nature of the change is given. Diastase values of unheated honey decline in storage at room temperature (23–28° C), with diastase showing a half‐life of 17 months under these conditions of storage. Cool or cold storage and expeditious handling are recommended for preservation of diastase in honey for export to Europe.