Influence of the temperature and the storage period on the physic-chemical parameters of Spanish honeys. Prediction of storage period using multivariate statistical analysis

Abstract

Three fresh Spanish honeys (citrus, heather and honeydew honeys) were stored for three, six, nine and twelve months at 10 oC, 20 oC and 40 oC. The effect of storage conditions on honey parameters was tested by checking pH, free acidity, lactonic acidity, total acidity, proline content, diastase activity, electrical conductivity and HMF content. Principal Component Analysis (PCA) was used to group the honey samples according to the temperature conditions and storage period. The values corresponding to the physiochemical parameters of the samples stored for up to six months at 10oC and 20 oC underwent hardly any variations in comparison with the fresh samples. From nine months' storage, significant variations in the parameters analysed occurred even at room temperature. Finally, the honeys subjected to extreme storage temperatures (40 oC) showed large deteriorations even in the third month of storage. The present study employed multiple linear regressions (MLR) to predict the citrus, heather and honeydew honeys storage period based on the values of their physicochemical parameters.