Abstract
SummaryThe present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non‐sweetened glass‐bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 °C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall acceptance and appearance maintaining, however, the same initial acceptance concerning colour and flavour. The total soluble solid and SO2 were retained throughout the storage. The juice underwent a soft browning and an increase in pH was observed, while total carotenoids, anthocyanins and ascorbic acid suffered a slight decrease.
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