Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice

The effects of acidification, combination of acidification and low temperature and sorbates on the storage of orange juice were investigated. Acidification of orange juice to pH 2.0 and pH 2.5 followed by storage at 5°C resulted in marked reduction in total plate count and yeast and mold population during twelve weeks of storage. Use of 0.03% sorbic acid or potassium sorbate in combination with acidification at pH 2.5 resulted in preservation of orange juice stored at 10°C over 10 wk period; however, vitamin C degradation was enhanced by the presence of the sorbates. The results also indicated that relatively high concentrations of vitamin C were present in orange juice containing high population of microorganisms.