Aseptically Packaged Papaya and Guava Puree: Changes in Chemical and Sensory Quality During Processing and Storage

Abstract

ABSTRACTEffects of storage temperature and time on the quality of aseptically processed, “bag‐in‐box” packaged guava and papaya puree were investigated. During aseptic processing of guava puree there was virtually no loss of ascorbic acid (AA) and flavor but significant losses in color. After 6 months ambient storage the AA loss was about 30% and further color changes and flavor losses occurred. Samples stored at 38°C for 3 months showed an AA loss of about 47% and losses in color and flavor. For papaya puree AA losses of about 6% and 56% occurred during aseptic processing and after 6 months ambient storage, respectively. Color changes during aseptic processing and the first month of storage was characterized by a hypsochromic shift of the carotenoids' absorption spectra. After the first month of storage further color changes were attributed to the products of nonenzymatic browning. Papaya flavor was stable during both aseptic processing and 6 months ambient storage. Flavor of papaya puree stored at 38°C for 3 months changed significantly and AA retention was 39%.SUMMARYASEPTIC PROCESSING of guava puree had no effect on its AA content and flavor but did cause a significant loss of color. After 6 months ambient storage, AA loss was small, 30%, and slight additional color and flavor changes occurred.Papaya flavor was stable during both aseptic processing and 6 months ambient storage. However, small losses of AA occurred during processing and larger losses, 56%, after 6 months ambient storage. Initial color changes in papaya puree during aseptic processing and the first month of storage were attributed to changes in carotenoids. Further color changes were attributed to the product of nonenzymatic browning.