Increasing Storage Temperature Research Articles

Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

The effect of storage temperature on the degradation of total phenolic content (TPC) and antioxidant activity in hardy kiwifruit (Actinidia arguta) puree was investigated at temperatures of 5, 15, 25, and 45 °C for 72 h. An increase in the storage temperature resulted in a decrease in the TPC and antioxidant activity of hardy kiwi puree over time. The degradation of total phenolic content and antioxidant activity followed a first-order kinetic model and the kinetic parameters such as k, t1/2, Q10, and Ea were calculated. The k and t1/2 values decreased with increasing storage temperature and the Q10 values for TPC and antioxidant activity were 1.43 and 1.43, respectively. These results indicated strong dependence on temperature of phenolic content and antioxidant activity in hardy kiwi puree. The Ea for the degradation of TPC and antioxidant activity in hardy kiwi puree were 28.15 and 29.07 kJ/mol, respectively. Major phenolic compounds in hardy kiwi identified by UPLC-Q-TOF MS were epicatechin, procyanidin B type, procyanidin trimers, catechin, chlorogenic acid, and isoquercetin. These compounds were degraded with increase in storage temperature and time. This result is consistent with kinetic studies on phenolic content and antioxidant activity.

Temperature abuse timing affects the rate of quality deterioration of postharvest broccoli during different pre-storage stages

Abstract In this study, the changes in weight loss, color, tissue electrolyte leakage rate (REC), sensory (overall visual quality, off-odor and tightness), total chlorophyll and ascorbic acid (Vc) levels in broccoli heads were examined during three pre-storage stages and at three storage, simulating temperature abuse from retail organizations to the customer. Packed broccoli heads were pre-stored for 1 day, 30 days or 60 days at (1 ± 0.5) °C and then stored for 13 days at 4 °C, 10 °C or 25 °C with 60%-70% relative humidity in the dark. All the measured indicators in broccoli heads during storage were significantly affected by temperature and were demonstrated to deteriorate together with increasing storage temperature. The color, REC, overall visual quality, off-odor, chlorophyll and Vc contents of broccoli were significantly affected by the pre-stored stages, and the broccoli pre-stored for 60 days deteriorated faster and a shorter shelf life than the broccoli pre-stored for 1 day and 30 days. The results indicate that lower retail temperatures and shorter pre-storage time can prolong the shelf life of postharvest broccoli heads.

Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate

The objective of this study was evaluate the effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. The protein concentrate was extracted from soybeans on the first day of storage and after 12months of storage, at 12 and 15% moisture and at temperatures of 11, 18, 25, and 32°C. The protein concentrate obtained from grains stored at 32°C showed decreased extraction yield (51.6% with 15% of moisture) and protein solubility (24.8% with 15% of moisture) with increased emulsifying capacity (52.2% with 12% of moisture) and foam formation, compared with sample obtained at the start of the storage period. The isoflavone profile showed a decrease in the concentrations of glycosylated, malonyl, and acetyl isoflavones and a corresponding increase in the concentrations of aglycone isoflavones, with the magnitude of these changes increasing with increasing storage temperature and moisture content.

Pumped heat electricity storage: potential analysis and orc requirements

The rising share of renewable energy sources in power generation leads to the need of energy storage capacities. In this context, also some interest in thermal energy storages, especially in a concept called pumped heat electricity storage (PHES), arises. One possible design of such a PHES system consists of a compression heat pump, a thermal storage and an organic Rankine cycle (ORC). The present work analyses the general thermodynamic potential and limits of such a system and deals with the unusual requirements for the ORC. The potential analysis starts with the optimal case of combining two Carnot cycles with irreversible heat transfer. It is found that the efficiency of the entire process increases with increasing storage temperature and in general roundtrip efficiencies up to 70 % are predicted. Afterwards the cycles are transferred to cycles that are more realistic by considering technical aspects and a hypothetical working fluid which is optimized by an inverse engineering approach. This leads to lowered roundtrip efficiencies, which now, decrease with increasing storage temperatures. In a second step the specific ORC requirements as part of a PHES are considered, emphasizing the working fluid parameters. Especially, the use of a latent thermal energy storage leads to an ORC design differing from common (e.g. geothermal) applications. It is shown that the efficiency of the ORC and of the entire process strongly depends on the superheating at the expander inlet; here, the superheating must be held as small as possible, contrary to ORCs using common heat sources.

Effect of storage on the physical stability of thin polymethacrylate-perphenazine films

We evaluated the physical stability of thin polymethacrylate-drug films under three different storage conditions by X-ray powder diffraction, differential scanning calorimetry, scanning electron microscopy, polarized light microscopy, and Fourier transform infrared spectroscopy. Mechanical properties i.e. elongation, mechanical strength, and in vitro drug release from the thin films were also determined during storage. The films consisted of ammonium methacrylate copolymer (RLPO)/dimethylaminoethyl methacrylate copolymer (EPO), polyvinylpyrroline (PVP)/polyvinyl caprolactam-polyvinyl acetate-polyethylene glycol graft copolymer (Soluplus) and perphenazine (PPZ). PPZ remained fully amorphous in all RLPO- and EPO -films for up to 12months' storage at 4°C in dry conditions. Instead, in EPO+PVP+PPZ 15% -films, higher temperature induced recrystallization of PPZ within three months and higher humidity also at six months. Crystallization was also observed in EPO+Soluplus+PPZ 10% -films at high temperature at 12months. The amount of PPZ released was significantly lower from recrystallized PPZ films than from stable amorphous films. The better stability of RLPO -films was attributed to PPZ being molecularly dispersed and also because of strong drug–polymer interactions in the films, while increasing storage temperatures weakened the hydrogen bonding interactions in the EPO -films. In addition, the presence of hygroscopic PVP facilitated PPZ recrystallization in the EPO -films if they were stored in a highly humid environment.

Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose.

The effects of coformulating amorphous maltodextrins (MDs) and crystalline fructose, a deliquescent solid, on the moisture sorption, deliquescence point (RH0 ), and glass transition temperature (Tg ) behaviors were determined. Moisture sorption profiles of binary fructose:MD mixtures and individual ingredients were generated using controlled relative humidity (RH) desiccators and by dynamic vapor sorption techniques. Blends exhibited synergistic moisture uptake at RHs below the RH0 of fructose, attributed to partial dissolution of fructose in plasticized MD matrices without a significant reduction in the RH0 of the undissolved fructose. Increasing storage temperature decreased the onset RH for moisture sorption synergy. At all storage RHs, the measured Tg (2nd scan) was significantly reduced in fructose:MD mixtures compared to individual MDs, and was related to both the synergistic moisture uptake in the blends and heat-induced ternary fructose-MD-water interactions in the differential scanning calorimeter. Differences were found between the behavior of fructose:MD blends and previous reports of sucrose:MD and NaCl:MD blends, caused in part by the lower RH0 of fructose. The enhanced moisture sorption in blends of deliquescent and amorphous ingredients could lead to problematic moisture-induced changes if storage conditions are not controlled.

Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties

In this study, physical and chemical properties of microencapsulated extra virgin olive oil powder (MEVOP) produced through spray drying were investigated during storage under different temperatures (4, 25 and 60 °C). The effect of homogenization methods in terms of rotor–stator (RSH) and ultrasonic (UH) were also examined on MEVOP along storage period. The physical and chemical properties of MEVOP obtained either RSH or UH showed that water activity, tapped density, Carr index (flowability), caking degree, surface oil content, peroxide value (PV) and free fatty acid (FFA) significantly increased, while bulk density, microencapsulation efficiency (ME), total phenolic content and antioxidant capacity significantly decreased during storage at 4, 25 and 60 °C. However, as the particle size of MEVOPs stored at 4 °C decreased along storage time, particle size of samples stored at 25 and 60 °C increased due to increase in surface oil content and particle–particle cohesion. The MEVOPs stored 4 and 25 °C had higher particle density compared to the sample stored at 60 °C during storage. Rapid changes in antioxidant capacity and total phenolic content of MEVOP were also determined during storage with increased storage temperature. There was a significant effect of homogenization method on particle size, for this reason physical and chemical properties of powder changed. When all quality characteristics and oxidative stability were evaluated, MEVOP should be stored at ambient or lower temperature in order to increase its shelf life.

Biopolymer/gold nanoparticles composite plasmonic thermal history indicator to monitor quality and safety of perishable bioproducts

Quality and safety of perishable products such as foods, pharmaceutics, and biologicals is a constant concern. We have developed a plasmonic thermal history indicator (THI) taking advantage of the localized surface plasmon resonance of gold nanoparticles (AuNPs) synthesized in situ in alginate, a natural polysaccharide. The color of the THIs becomes more intense with increased storage temperature and/or duration, with the color changing from grey to red with time of exposure at high temperature (40°C). The results suggest that decreasing viscosity with increasing number of AuNPs being synthesized in the system, along with aggregation of newly synthesized AuNPs onto larger ones and their settling are potentially responsible for the distinct color change observed. The use of alginate in the THIs also facilitates fabricating them as solid hydrogel matrices by adding divalent calcium ions. This alginate-AuNPs THI system is tunable by altering its composition to suit different time-temperature monitoring scenarios and the color-change reaction is irreversible. The THI provides a convenient, reliable, safe, and inexpensive means for tracking the thermal history of perishable products without the need for a read-out device.

Methane hydrate combustion by using different granules composition

Dissociations of methane gas hydrate during gas combustion were investigated. The anomalous behavior of a sample was revealed after termination of combustion and long stay of powder at the ice melting temperature (“secondary self-preservation of methane”). Increasing storage temperature and transport of natural gas hydrate are the important scientific and technical problems. The effect of combustion on decay of gas methane clathrate is considered using the important key parameters: powder layer height, external heat flux, granules composition. Existing methods of combustion modeling use a simplified one-dimensional case of kinetic combustion without taking into account the granule size and thickness of the hydrate layer. In the present research, the boundary dissociation conditions at non-stationary combustion were determined from the experiment data. The heat flux before combustion was constant and it was controlled by the ambient air temperature. During combustion, the heat flux increased by an order, and its value was determined experimentally. Currently, when simulating non-stationary combustion of СH4 gas hydrate, constant flows of combustible gasses were used. In reality, magnitudes of mass gas flows vary by several orders in time. As a result, CH4 combustion occurs under the non-stationary and non-isothermal regime in violation of stoichiometric ratio. The proposed model allowed us to connect the non-stationary gas flows with decomposition kinetics of gas clathrate. Thus, chemical reaction kinetics is controlled by means of the internal transfer processes. The existing predictions for describing the decomposition at negative temperatures did not take into account the structural parameters of particle surface as well. As a result, these simplified models incorrectly described the decomposition process. It is shown that non-uniform distribution of particle sizes and thick powder layer will result in unsteady dissociation and hydrate burning and this will lead to a decrease in combustion efficiency.

Hydrogen Bonding Interactions and Enthalpy Relaxation in Sugar/Protein Glasses

In this study, hydrogen bonding interactions and enthalpy relaxation phenomena of sugar and sugar/protein glasses have been studied using Fourier transform infrared spectroscopy and differential scanning calorimetry. The sugar OH band in Fourier transform infrared spectra was used to derive the glass transition temperature, Tg, and the wavenumber-temperature coefficient (WTC) of the OH band. A study on mixtures of sucrose and albumin revealed that the glass transition temperature and strength of hydrogen bonds increased with increasing percentages of albumin. WTCg and Tg derived from sucrose/albumin glasses showed a negative linear correlation. The Lu-Weiss equation was used to fit Tg data of sucrose/albumin mixtures. An inflection point was observed at a 1:1 mass ratio, which coincided with an inflection of the OH-stretching band denoting a change in hydrogen bonding interactions. Enthalpy relaxation, which is seen as an endothermic event superimposed on the glass transition in differential scanning calorimetry thermograms, increases with increasing storage temperature. Activation energies of enthalpy relaxation of sucrose and sucrose/albumin glasses were determined to be 332 and 236 kJ mol−1, respectively. Addition of albumin to sucrose increases the Tg, average strength of hydrogen bonding, heterogeneity, and the enthalpy relaxation time, making the glass more stable during storage at room temperature.

Proper period and temperature for transportation of cucumber and tomato transplants

With an increased demand for high-quality transplants, vegetable growers have begun to purchase grafted transplants from specialized propagators. These are often shipped over long distances, but improper transport conditions can deteriorate transplant quality. To determine the appropriate period and temperature for transporting grafted transplants, we stored cucumber and tomato transplants in darkness at 6, 9, 12, 15, and 18 o C for 3, 6, 9, 12, and 15 days, and subsequently cultivated these in a greenhouse for 15 days. We investigated the changes in plant height and SPAD value during storage, as well as the early growth of the stored transplants during subsequent cultivation. Increasing temperature during storage promoted stem elongation in both transplant species, with cucumber transplants showing greater stem elongation than tomato transplants. SPAD values of cucumber and tomato transplants tended to decrease with increasing storage temperature, declining even further with extended storage period. The cucumber transplants stored for 3 days and the tomato transplants stored for 6 days, showed no decrease in percent survival and no delay of growth after transplanting compared with non-stored transplants. From these results, we suggest that the appropriate temperature for transporting cucumber and tomato transplants in darkness is 6°C, and the appropriate period of storage in darkness are 3 and 6 days for cucumber and tomato transplants, respectively. Controlling transportation conditions can avoid the deterioration of transplant quality during transport and the delay of early growth after transplanting.

Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability

A considerable research effort is focused on developing effective delivery systems for hydrophobic nutraceuticals. β-carotene, a pro-vitamin A carotenoid, requires encapsulation to improve its water dispersibility and chemical stability in foods. In this study, β-carotene was encapsulated in oil-in-water nanoemulsions fabricated using high-pressure dual-channel microfluidization. Two types of natural emulsifier, quillaja saponins (Q-Naturale) and whey protein isolate (WPI), were capable of producing nanoemulsions (d32=0.14–0.16μm) using this novel homogenization method. The physical and chemical stability of these nanoemulsions were characterized during storage at neutral pH conditions at refrigeration (4°C), ambient (25°C), and elevated (55°C) temperatures. At 4 and 25°C, all nanoemulsions remained physically stable throughout 14days storage, with little change in particle size or evidence of creaming. At 55°C, WPI nanoemulsions were also physically stable, but a small amount of droplet aggregation occurred in saponin nanoemulsions. The rate of β-carotene degradation increased with increasing storage temperature, but did not depend strongly on emulsifier type. This study showed that dual-channel microfluidization is an efficient method of continuously producing carotenoid-loaded nanoemulsions from natural emulsifiers. This knowledge may be useful for developing nutraceutical delivery systems for application within commercial food, beverage, and pharmaceutical products.

Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)

Rice is typically stored in the form of whole kernel (rough rice with husk) to minimize quality changes, although storage of milled rice is more convenient and economically feasible. Expenses associated with low temperature storage of rough rice have prompted the need for alternative processing and storage methods, especially in developing countries. Thus, the effects of temperature (30–60 °C) on quality characteristics of milled Catahoula rice during 31 d of storage were investigated. Additionally, the physicochemical properties and cooking quality of rice milled at different intensities (light, medium, and heavy milling) were analyzed. Storage temperature and milling intensity were found to affect the quality of stored and cooked rice, respectively. Higher levels of rice milling intensity correlated with greater water absorption, easier compression, and faster gelatinization of the cooked kernels. During the storage time, protein contents were consistent, while lipid contents slightly decreased. The milled rice experienced an increase in lightness and decrease in moisture content with increasing storage temperatures. This study revealed that by adjusting rice milling parameters and storage temperature the quality of Catahoula rice can be controlled.

Diagnosis of the Storage Aging of a Commercial Cell with Neutron Powder Diffraction

Neutron diffraction is an alternative tool to study the structural changes of a commercial lithium ion cell in operando due to its high penetration, low interaction with matter, and sensitive to low atomic number elements. High resolution neutron diffractometer (Echidna at ANSTO) and high intensity neutron powder diffractometer (Wombat at ANSTO) were used in this study to investigate the structures of a fresh and storage aged commercial 18650 cells (comprised with LiNi0.5Mn0.3Co0.2O2 (NMC)/Li1.1Mn1.9O4 (LMO) composite cathode and graphite anode) and their structural changes upon charge/discharge cycling. It was found that the storage capacity fade increases significantly with increasing storage temperature after 6 months storage. The capacity fades of the cells stored at 0, 25, 50, 75, and 100% DOD are 9.9, 17.5, 7.5, 3.6, and 0.7 %, respectively, after stored at 60oC for 6 months.Figure 1 shows the typical high resolution NPD pattern and its refinement of a fresh cell, while Table 1 lists the results of Rietveld refinement for the NPD patterns of the fresh and aged cells at their the fully discharged and charged states after been stored at 0, 25, and 50 %DOD at 60oC for 6 months. It can be found that the aged cells manifest similar lattice parameters of LMO and NMC at their fully charged state as those of fresh cell, respectively. However, the aged cells show smaller lattice parameter of LMO than that of fresh one and the value decreases with decreasing DOD of storage. That suggests the cell stored at 0% DOD has the most severe structure change in LMO among the samples stored at 60oC for 6 months. From the in-situ 2D ND patterns of the fresh and aged cells collected every 5 minutes with Wombat upon cycling at 215 mA within 2.75 and 4.2 V, shown in Fig. 2, the variation in lattice parameters of LMO and NMC can be determined. The values of the parameters at their charged and discharged states obtained from sequential Rietveld refinement are similar as those shown in Table 1. From the intensity changes of LMO 222 plane after storage for 6 months, it can be found that the sample stored at 0% DOD shows higher LMO loss than other stored samples, which can also be revealed from the abrupt change in lattice parameter of the sample at 4.06 V upon charge/discharge cycling, while linear change in parameter are observed in case of other samples. Aged sample stored at 25% DOD shows lower intensity of LiC6 001 plane manifests the sample has higher lithium loss of inventory (LLI) than others, which can also be revealed from the changes after storage in lattice parameters of NMC at discharged state, shown in Table 1, and intensity of NMC 003 plane at discharged state shown in Fig. 2. These are in consistent with the results obtained from ICA study for the charge/discharge curves and post-mortem studies. The results suggest that the capacity losses of the samples stored at 0 and 25% DOD can be attributed to loss of LMO and LLI, whereas samples stored at depth of discharge higher than 50% DOD can be caused by loss of LLI only. Figure 1

Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod (Gadus morhua) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature

ABSTRACTIn the present experiment, the characteristics of minimally handled, directly slaughtered farmed Atlantic cod were compared to cod subjected to 2 h preslaughter handling stress. The results strongly indicate that increasing the storage temperature from 0 to 5°C had a larger negative impact on the quality characteristics than the handling stress applied. Further, there may be interaction effects between handling, storage temperature, and storage time.

The effect of storage conditions on the hygiene and sensory status of wild boar meat

The aim of this study was to compare hygiene status of wild boar meat (shoulder and leg) stored up to 21days at 0°C, 7°C or 15°C.The microbial counts increased gradually in the expected sequence of increasing storage temperatures, with TVC at the end of storage ranging from approx. 2logCFU/g (0°C) to 5logCFU/g (15°C). The lactic acid bacteria and psychrotrophic microflora didn't exceed 2logCFU/g and 2.5logCFU/g, respectively. Whereas odor of the meat stored at 0°C and 7°C was still acceptable at the end of storage, the odor of the meat stored at 15°C was barely acceptable after only 7d of storage and also the content of ammonia was significantly higher.Game meat obtained from animals hunted in the correct way and stored at low temperatures had good microbiological and hygiene status which could be maintained for more than 15days of storage.

Carotenoid stability in high total solid spray dried emulsions with gum Arabic layered interface and trehalose–WPI composites as wall materials

Abstract The present study investigated the ability of spray dried single layer (SL) and layer-by-layer (LBL) high total solid emulsions with carbohydrate (trehalose) and non-carbohydrate (WPI) solids to stabilize carotenoids upon storage at 35 °C, 50 °C, and 65 °C. Carotenoid loss followed first order loss kinetics, and increased with increasing storage temperature. Rapid initial first order loss followed by a second, less rapid first order loss was observed. Storage of the systems above the T g reduced carotenoid loss in the initial first order loss. The loss of carotenoids in LBL system was more temperature dependent initially but SL system was more temperature dependent in the second first order loss step. LBL system showed slower loss rate of carotenoids in the initial first order loss step and at 65 °C in the second step. Carotenoid retention was significantly higher in LBL system upon storage at 65 °C. Industrial relevance Although layer-by-layer (LBL) technique has been known to produce emulsions with better stability towards environmental stresses, few have reported the application of LBL technique using systems with high total solids. The application of LBL technique on emulsion with high total solids and subsequent spray-drying of the emulsion in this manuscript will provide useful information to the food and pharmaceutical industries. The possibility to spray-dry such systems with high total solids producing high quality powders would be feasible to the industry as it greatly reduces production cost. The present study also reports on the carotenoid loss kinetics of dehydrated concentrated systems with carbohydrate and non-carbohydrate mixtures as wall materials and compares the ability of single layer (SL) and LBL systems in preventing the loss of the encapsulated carotenoids.

Anaerobic Digestion and Storage Influence Availability of Plant Hormones in Livestock Slurry

Anaerobic digestion slurry (ADS) is typically applied as a liquid fertilizer and soil amendment because it contains high concentrations of plant nutrients. For many years, macronutrients such as nitrogen and phosphorus in ADS has been widely studied, whereas little attention has been paid to plant hormones. Lab-scale batch experiments were conducted to evaluate the effect of anaerobic digestion (AD) on plant hormones (gibberellic acid (GA3), indoleacetic acid (IAA), abscisic acid (ABA)) in three typical animal manures (chicken, dairy, and pig). Results from the lab-scale batch experiments revealed that ADS contained higher concentrations of plant hormones than the original animal manures. Subsequently, quantitative analysis of samples from large-scale continuously fed biogas plants verified the high contents of plant hormones in ADS. However, the storage experiment demonstrated a significant loss of plant hormones in ADS prior to land application because of decomposition and transformation. Specifically, the results showed that the patterns of GA3, IAA, and ABA variations depended on the storage temperature, showing increased losses at increased storage temperatures. Consequently, it is important to assess plant hormones availability in ADS prior to indiscriminate application for efficient utilization.

WATERMELON FRUITS PROPERTIES AS AFFECTED BY STORAGE CONDITIONS

The main objective of this article was to study the physical and mechanical properties of watermelon fruits as influenced by storage temperatures. Watermelon fruits with different sizes were stored at two temperatures (15 and 30°C). The results indicated that, the length, major diameter and minor diameter of watermelon fruit value ranged from 22.18 to 28.77 cm, 21.34 to 27.07 cm and 18.92 to 23.01cm, respectively. The spherical coefficient and the geometric mean diameter of the watermelon fruits decreased from 0.933 to 0.907 and 20.70 to 26.08 cm, respectively. The surface area and volume of watermelon fruit values ranged from 1487.10 to 2447.61cm2 and 5393.90 to 11389.44 cm3, respectively. The density of the watermelon fruits ranged from 927.84 to 973.57 kg m-3. The thickness of rind of the watermelon fruits ranged from 12.11 to 20.28 mm. The mass of flesh, seeds and rind of watermelon fruit values ranged from 2.929 to 6.277 kg, 0.096 to 0.208 kg and 1.992 to 4.603 kg, respectively. The repose angle and the crushing load of the watermelon fruits increased from 49.67 to 71.00o and 2.333 to 4.600 kN. The change of watermelon fruits dimensions and weight decreased with increasing storage temperature and time. The crushing load of the watermelon fruits decreases with decreasing storage temperature and decreasing watermelon fruit sizes. The marketable watermelon fruits percentage ranged from 75.67 to 90.00% at 15 oC and from 25.00 to 48.00% at 30oC.

The Storage Stability of Anthocyanins in Mao (Antidesma thwaitesianumMüll. Arg.) Juice and Concentrate

Mao or Makmao ( Antidesma thwaitesianum Mull. Arg.) is a wild plant found in the northeast of Thailand. Mao is one of fruits which are source of anthocyanins. Mao fruits are used for juice and concentrate which are consumed for healthy drinks. Determination of the kinetic parameters is essential to predict the quality changes and stability of anthocyanins in Mao juice and concentrate that occur during storage. The purpose of this research was to study the degradation of anthocyanins in Mao juice and concentrate during storage at 5, 30 and 37°C for 15 days. The storage stability of Mao anthocyanins was studied in 15°Brix juice and 45°Brix concentrate. The degradation kinetic (k), half-life (t 1/2 ), activation energy (E a ) and Q 10 values for Mao anthocyanins degradation were determined. The results indicated that analysis of kinetic data for the degradation of anthocyanins followed a first-order reaction. An increase storage temperature from 5 to 30 and 37°C increased k value of anthocyanins in Mao juice and concentrate. Increasing storage temperature decreased t 1/2 value of anthocyanins in both concentrations. At 5, 30 and 37°C, the t 1/2 of anthocyanins decreased from 35 to 13 and 5 days for Mao juice and 32 to 25 and 21 days for Mao concentrate. The E a value of the anthocyanins degradation in Mao juice and concentrate were 38.03 and 8.42 kJ/mol, respectively. Q 10 values of both Mao juice and concentrate at 30-37°C were higher than those were storaged at 5-30°C. Thus higher stability of anthocyanins was achieved by using concentration and storage at lower temperature.