Influence of ozone treatment on quality of stored orange juice
DOI:
https://doi.org/10.56286/rek8bh68Keywords:
Ozone ,Orange Juice , Browning Index ,Total Soluble , Ascorbic Acid ,Total Phenolic CompoundsAbstract
This study aimed to treat Orange Juice with Ozone Gas and store the juice for 30 days. The characteristics and Laboratory tests were evaluated every 7 days to determine the effect of Ozone treatment on the juice properties during different storage periods.
At the end of the storage period, an increase was observed in the Total Phenolic Compound values and Total Acidity values, while the Total Soluble Solids, pH, and Browning Index values decreased. Additionally, the concentration of Ascorbic Acid decreased after 30 days of storage
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