Effect of storage conditions on the quality of tomato juice

Present study examined the effect of storage conditions (packaging type, storage temperature and time) on physicochemical and microbial properties of tomato juice. Samples were stored for one and three months in two packaging types (bottle and doypack) at 4, 25 and 35oC. Results obtained from testes (pH changes, acidity, solid soluble content, vitamin C content, and microbial load) showed that no significant differences are observed in the quality of both kinds of tomato juice packed. However duration and temperature of storage have significant effects on microbial specification and nutrition value (vitamin C content) of tomato juice. It proves that samples were stored at 4˚C for a period of one month had the best quality.