Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

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Abstract
Effects of storage temperature and time on the quality of commercially canned grapefruit juice were investigated. The most noteworthy and reproducible trend observed by HPLC was a significant increase in concentration of 5‐hydroxymethylfurfural and furfural with increased storage temperature. During storage over 50% of sucrose was hydrolyzed after 6 wk at 30°C, and the reducing sugars increased in accordance with hydrolysis of sucrose. In the juice stored at 50°C, more than 98% of the ascorbic acid, and about 9% of total sugars were lost. Lightness value of juice decreased continuously during storage.

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