The Chemical Changes that Associating to Concentrates of Apple Juice during Storage Periods

Abstract

we took  in this work Twenty kg of apple juice concentrate (70%) from company of Natural Aljabal Juice from AL-suidaa Governorate and prarerd two concentarate (15% and 35%) by using distilled –sterlization water . these samples stoered at (4-20-30-40)ºc for 6 months . Chemical tests were assayed in the every month average two repeats to every concentrate and all different temperatures and recored the average, The chemical analysis results show: There is reduce in total soluble solids TSS , afew changes of pH and the acidity relaise in all samples that storage at 20 ºc beacause it is agreeable for oraganisms to grow.The produces of oeganisms were ( patuline - diacytle- alcohol ): the amount of  patuline that is determine with Liquid Chromatography (HPLC ) was less than 50micro gram/kg in juice in all samples and under all condtation storage that is less than limit value for fumble device, there was relaised of amount in diacytle in samples of juice 15% (4.1±0.3) ppm in the end of second  storage at temperature 20 ºc while  the amount of apple juice 35%-70% was very little 1.9ppm at temperature 30 ºc for apple juice in the third month of storage and 1.69 ppm for apple juice 70% in the third month of storage  at 20 ºc, amonnt of alcohol relies to upper value (2.55    ± 0.1) % in apple juice 35% at 20 ºc in the sixth month of storage , the amount of alcohol in apple juice 20% was  (1.25 ±0.4 )% in the sixth month of storage  and 0.52 % in apple juice 70%  at 30ºc in the second month of storage .

Keywords: Apple juice concentrate - total soluble solids TSS- diacytle – patulin- alcohol.