Periodical changes in quality parameters of honey during storage and processing

Abstract

The effect of storage upto 15 months on apiary honey with an increase in storage period upto 15 months resulted in an increase in the refractive index, Pfund value, TRS, glucose, HMF and yeast and decrease in the moisture, pH and sucrose levels. The properties of honey changed with the advancement of storage. The honey when subjected to indirect heating at different temperatures revealed that moisture content of honey was reduced when heated beyond 50 0 C. A slight variation in TRS content was also observed. In addition to that, the increasing trend in HMF content of honey with the increasing temperature was found. The observation on yeast population in honey exhibited significant growth during the storage. The pollen and yeast counts of processed and unprocessed honey were reduced significantly from 53,760.33 to 38,132.67 and 47,927.33 to 1734.33, respectively.

A Perspective on Urban Beekeeping with <i>Apis cerana</i> F. in Bengaluru, Karnataka with Special Reference to Bee Flora and Hive Suitability

“…The amount of honey beekeepers can harvest highly depends on the level of management and appropriate volume of the hive provided to the bee colonies (Awraris et al, 2015). The mellisopalynological studies of Bengaluru honey samples revealed the richness of honey with pollen grains of Eucalyptus sp., followed by Pongamia pinnata, Azadirachta indica, Synedrilla nodiflora and Suregada angustifolia (Vijayakumar et al, 2020).…”

Biochemical Analysis of Different Varieties of Honey Samples

“…It is then acidified with 5 ml of concentrated sulphuric acid and quickly titrated the excess of iodine against standard sodium thiosulphate solution. By using 50 ml of water a blank was prepared and was run in place of honey solution [15][16][17]. The glucose content is calculated by using the formula, % of Glucose(W)= (B-S) × 0.004502×100/A B = Volume of Sodium thiosulphate solution required for the blank.…”