effect of packaging type and storage temperature on physicochemical and sensory properties of lemon juice

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<0.05). the results of sensory evaluation indicate that the glass and pet containers packed samples are acceptable in both storage temperatures (20 and 40 ◦c) during the ten weeks of storage.