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No abstract

Communicationsof the original juice concentrate should be such that it provides at least 46 mg/100 mL in the dilution at the time of preparation. If this criterion is met, the expected shelf-life to an expiration date value of 28 mg/100 mL is about 20 days.

The bitter components, naringin (in grapefruit) and limonin (in oranges and grapefruit), were quantitated along with pulp, pH, acid, °Brix, oil, vitamin C (ascorbic acid), and color in single-strength and reconstituted concentrated juices packed by the major Texas commercial processors over three seasons. By December, for orange, and by March, for grapefruit, no juice contained more than 6 ppm of limonin. The 3-year mean for oranges was 3 ppm of limonin and for grapefruit 7 ppm of limonin and 585 ppm of naringin (by the Davis test). In both juices, limonin concentration decreased rapidly as the season progressed; naringin concentration remained steady until spring when it began to increase. There was found to be no linear correlation between pulp content of either juice and the concentration of the bitter components. Pulp content of orange juice varied considerably and consistently between plants. The three-year means of vitamin C in grapefruit and orange juices were 31.3 and 43.8 mg/100 mL, respectively.