The Effect of Storage Temperatures on Physicochemical, Microbial and Sensory Properties of Lime Juice

Lime juice is used to add flavor to foods and to prepare soft drinks. Basically, fresh lime juice is stored at ambient, cold or freezing temperatures immediately after being packed. In this research, the effects of different storage temperatures on physicochemical properties (pH, acidity, total soluble solid, polyphenolic compounds, antioxidant activity, ascorbic acid, and color), microbial features (mold and yeast, total count) and sensory properties of lime juice during the storage period (45 days) were evaluated. The results showed significant changes in pH, acidity and brix of lime juice so that the pH of product decreased, but acidity and brix increased, as the storage temperature of lime juice increased. The range of these changes in the freezer was less than that in other types of storage temperatures. Antioxidant capacity and total phenolic content decreased slightly over time at different temperatures that were higher at ambient storage. The maximum reduction, from 52.66 mg/g in 1st day to 11.16 mg/g in 45th day, was recorded for ascorbic acid at ambient temperature. The storage temperature also had a significant effect on counts of mold, yeast and total bacteria in lime juice during 45 days of storage. The microbial count of lime juice increased as storage duration and temperature increased but it was higher in ambient and cold storage. The results of sensory evaluation indicated a significant decrease in taste, odor, color and overall acceptance of lime juice as duration of storage and temperature increased. These results suggested that freezing of lime juice could have positive effects on preservation method to prolong shelf life with minimum qualitative changes in lime juice.