Document Type : Research Article
Authors
Food Science and Technology Research Institute, ACECR, Khorasan Razavi, Iran
Abstract
In this study Lemon juice were packaged at three type of packaging ( PET , PE and Glass bottles ). The samples were stored ten weeks at 20 and 40 ◦C . Physicochemical (pH, acidity, brix, vitamin C , SO2 and formalin number ) and sensory properties of Lemon juice were evaluated on every two weeks. The results showed that the two storage temperatures(20 and 40 ◦C ) had not any significant effect on pH, acidity and brix of samples in different packaging (p≥0.05). The amount of vitamin C decreased on three type of packaging at the storage time that it was maximum in PE and minimum for glass bottles (p
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