Effect of postharvest storage conditions on the colour and freshness parameters of raw honey

Abstract

The influence of temperature (25, 30, 35 and 40°C) and storage time (up to 62 or 104 days) on colour; hydroxymethyl furfural (HMF) content; and diastase index (ID) of citrus, rosemary, eucalyptus, polyfloral and honeydew honey was evaluated. Decreases in luminosity, whiteness index, hue and chroma with the increase in temperature and storage time were observed to different extents depending on the botanical origin of the honey. At all temperatures, the highest values of chromatic parameters throughout the whole period of storage corresponded to citrus honey. Honeydew honey showed the lowest values and the fewest colour differences. Principal component analysis explained 89% of the variations. PC1 (73%) separated honey types at lower temperatures in terms of colour parameters. PC2 (16%) described variations in HMF and ID in relation to storage conditions. Honey type had a much greater influence on HMF, ID and colour than storage conditions. The evaluated postharvest treatments did not alter the characteristic colour of each type of honey as long as the commercial requirements for freshness parameters were met. Effect of storage on honey colour M. Visquert et al. Effect of storage on honey colour M. Visquert et al. Effect of storage on honey colour M. Visquert et al. Effect of storage on honey colour M. Visquert et al. Effect of storage on honey colour M. Visquert et al. Effect of storage on honey colour M. Visquert et al.

Endüstriyel Ticari Şekerlerin Farklı Şerbet Seviyeleri İle Beslenen Bal Arısı (Apis mellifera L.) Kolonilerinden Üretilmiş Katkılı ve Saf Balların Biyokimyasal Özellikler Yönünden Karşılaştırılması

“…The low HMF content of the honeys in the present study was attributed to the fact that they were newly harvested honeys (not stored for a long duration), not treated with heat, and stored under proper conditions before sending for analysis. These results supported by Visquert et al [38] who found low HMF (<10 mg/kg) in all honey samples. Therefore, HMF should not be used for the identification of adulterated honey produced by overfeeding the honey bees with industrial commercial sugars.…”

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

“…However, Kuroishi et al (2012) found a trend for the WI to increase in samples stored for 3 weeks at 11 and 21°C, as a result the formation of crystals in the honey. Contrary, Visquert et al (2014) stated the decrease of WI for citrus and rosemary honeys stored at 25°C for 104 days from 48.3 to 45.1 and from 33.7 to 30.2. As well, the decrease of WI after storage of honey at RT was observed in the present study.…”

“…Other factors that would influence the kinetics of Maillard browning could be the type and thermal stability of amino acids and reducing sugars which participate in the reaction (Turkmen et al 2006). Visquert et al (2014) reported that citrus and rosemary honeys stored for 104 days at 25°C had total colour difference (DE) of 3.89 and 8.30, respectively while at 30°C approximately 16.01 and 9.51. Additionally, the decrease of a*, b* and C* values in frozen samples, could be linked to changes in the morphology of crystalline structure of analysed honeys.…”

Correlation between methyl anthranilate level and percentage of pollen in Spanish citrus honey

“…Retail samples reached values of up to 58 mm Pfund. These higher values could be mainly due to the influence of industrial thermal treatments (liquefaction and pasteurisation) (Visquert et al, 2014). Although colour level is not a requirement for citrus honey commercialisation, if this honey was sold with a specific quality mark, then particular colour requirements would have to be met.…”