Abstract
The shelf life using the microbial safety, nutritional and sensory characteristics of non-industrial fresh mango juice (NFMJ) was measured. NFMJ could be safely drunk within 8, 4 and 2 h when stored at 4, 25 and 37 °C, respectively, according to the microbial safety index. Moreover, NFMJ had good quality within 2 h, and was just acceptable quality within 4 h when stored at 4 or 25 °C based on nutritional and sensory characteristics. An E-nose and GC-MS could effectively distinguish and identify the changes in the volatile compounds in NFMJ with different storage conditions. Using the changing trends of microbial safe, nutritional and sensory qualities to predict the shelf life of fresh juice was not only feasible to evaluate the shelf life of NFMJ, but also might be used in the shelf life evaluation of other fresh juices.
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