REDUCTION OF PATULIN IN APPLE JUICE CONCENTRATES DURING STORAGE |
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| Authors: | NURAY KOCA, AZIZ EK&# &# |
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| Affiliation: | Ankara University, Faculty of Engineering Department of Food Engineering Campus of Agricultural Faculty Dışkapı06110 Ankara Turkey |
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| Abstract: | In this study, the reduction of patulin content in apple juice concentrates during 6 months of storage at 22 and 30C was investigated. Results demonstrated that reduction in patulin content was dependent on the storage temperature and time. Patulin reductions after 1 month of storage at 22 and 30C were in the ranges of 45–64% and 66–86%, respectively. Levels of patulin were below detectable limits after 4 months of storage at 22 and 30C. |
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