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STABILITY OF GUAVA PUREE CONCENTRATE DURING REFRIGERATED STORAGE
Author(s) -
BREKKE JOHN E.,
TONAKI KEITH I.,
CAVALETTO CATHERINE G.,
FRANK HILMER A.
Publication year - 1970
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.1365-2621.1970.tb00959.x
Subject(s) - food spoilage , potassium sorbate , browning , food science , flavor , aroma , ascorbic acid , shelf life , chemistry , food preservation , warehouse , biology , bacteria , genetics , sugar , marketing , business
SUMMARY— Guava puree concentrate, containing 1000 ppm potassium sorbate, showed no gross signs of spoilage during storage for 5 months at 45°F. During this period, the initial number of yeasts (the predominant spoilage organisms) decreased steadily to an insignificant level. Flavor and aroma quality were good and did not deteriorate appreciably until the fourth month of storage. Browning of the concentrate was apparent after 2 months and became more pronounced with continued storage. The browning may be related to a rapid loss of ascorbic acid that was virtually complete after 1 month. The carotenoid level, on the other hand, remained constant during the 5‐month storage period.