Some biochemical characteristics of orange juice
Some biochemical characteristics of orange juiceCitrus fruit rank first in the world with respect to production among fruits. They are grown commercially in more than 50 countries around the world. Orange juice is dominant among the various citrus juices. Initial product quality is dependent on the conditions of processing and variables associated with the biochemistry of the fruit. One of the most popular orange varieties for juice production is «Valencia», therefore biological characteristics of orange juice variety «Valencia» was studied with time. The orange juice was tested during two month. Studies have carried out at the Greece “BIOFRESH” laboratory, Sparta. In orange juice like pulp, sugars, organic acids, ratio and essential oil are observed during two month.
The study results show that on May orange NFC «Valencia» has minimum sugars - 8.59 ˚Brix and on June orange NFC «Valencia» has 12,28 ˚Brix. The acid decreased from 1,03g 100g-1 on May to 0,79g 100g-1 on June. On May, orange juice has 10,58 Ratio, but on June «Valencia» orange juice has maximum Ratio 13,86 The pulp parameter was stable during both months. The essential oil concentration in orange juice was from 272 ppm to 340 ppm.