Influence of Some Processing Treatments and Storage on Different Properties of Tangerine Juice

Abstract

Abstract The objective of this work was to study the influence of some processing treatments such as extraction method (centrifuging and squeezing), packaging material type (glass and PET bottles) on total soluble solids (TSS), total titratable acidity, pH, total phenolic content, ascorbic acid value, and total soluble sugar value of tangerine juice during storage temperature as 4 °C and duration as 4 weeks. Significant increasing in the TSS of juice samples were found within all studied treatments. The changes in the total titratable acidity and pH values were significant when comparing among centrifugation and squeezing methods for extraction juices. Total phenolic content of juice samples significantly changed (p<0.05) during all storage weeks for all treatments. Tangerine juice samples extracted by squeezing method and packed in PET bottles had higher ascorbic acid value than that in other treatments at the end of storage time. On the 2nd week of storage the increasing in the total soluble sugar values was significant (p<0.05) for both T1 and T2, while the same finding was obtained in the 3rd and 4th weeks of storage of the juices subjected into T3 and T4.