The effect of different initial dissolved oxygen concentrations (0.41, 1.44, and 3.74 mg/L) on rate of deteriorative quality changes [ascorbic acid degradation, browning, hydroxymethylfurfural (HMF) and furfural production) in lemon juice stored at 36°C was investigated. No significant effects on rate of ascorbic acid degradation and furfural formation could be attributed to the different oxygen levels. Degradation of ascorbic acid appeared to be predominantly anaerobic. Lag period before browning increased depended on oxygen level. Zero-, first-and second-order kinetic models were fitted to various degradative reactions occurring in lemon juice during storage. Highly significant correlations were obtained between browning index, HMF, and furfural formation, suggesting that all three would be suitable as chemical indices of storage temperature abuse in lemon juices.

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The 1990s will be the decade of environmental awareness. Governments have introduced (or are about to introduce) eco‐labelling schemes for products and packages. However, assessing the environmental friendliness of packaging can be meaningful only if cognisance is taken of the six functions of packaging and the three environments where packaging has to perform. Categorising packaging as either good or bad based on whether or not it is recyclable or reusable is too simplistic an approach and could result in greater rather than fewer environmental problems.