Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen for eight months. In addition, pasteurized samples were also aseptically packaged and stored at +1°C in polyethylene bags (condition C). Nine quality parameters were monitored during the eight months of storage: sedimentation of the pulp, cloud measurement, aroma volatiles, ascorbic acid concentration, viscosity, density, colour, sugar content (sucrose, glucose and fructose), organic acids (malic and citric), in addition to sensory analysis. The optimum storage condition for freshly processed orange juice was the unpasteurized frozen storage method (condition A). The juice retained most of its chemical and physical properties and was rated by a sensory panel to have the highest sensory score.

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High pressure (HP) processing, a novel technology, has excellent potential for non-thermal preservation of apple juice, the largest consumed fruit juice in North America. The objective of this research was to evaluate the application of HP treatment for inactivation of enzymes and destruction of microorganisms in apple juice. HP inactivation kinetics of selected enzymes (amylase, pectin methyl esterase and polyphenol oxidase) and microorganisms [Leuconostoc mesenteroides, Pichia membranaefaciens and Zygosaccharomyces badii, Escherichia coli (29055) and Escherichia coli (O157:H7)] in apple juice were evaluated under various test conditions (100--400 MPa, 0--60 min and 6--40°C) using a central composite design of experiments. The enzymes selected were of importance in apple juice preparation and/or storage stability of the processed juice. Microorganisms included those that are responsible for spoilage and/or public health concern as well as those that are indicative of unsanitary handling conditions. / Enzyme inactivation and microbial destruction due to pressure followed a dual-effect model consisting of a pressure pulse effect (PE) and a subsequent semi-logarithmic (first order) inactivation during the pressure hold-time. In general, results showed that inactivation of enzymes and destruction of microorganisms was more prominent at higher-pressure levels, higher temperature and longer treatment times, and at lower pH levels of juice. Pressure pulse effect was dependent on pressure level, with higher PE achieved at higher pressures. During the pressure-hold, as expected, the associated decimal reduction times (D values) decreased with an increase in pressure. Pressure dependency of D values was well described by the conventional death time model. The pressure resistance of enzymes and microorganisms varied, but complete inactivation of enzymes and destruction of microorganisms was possible with the combination of lower pH, higher pressure and higher temperatures. / Commercial PME from a citrus source was more pressure sensitive than PME from microbial source. Spoilage bacteria (L. mesenteroides) were more pressure resistant than the yeasts. E. coli enumerated on an enrichment media (supporting both injured and healthy cells) showed larger survivors and a greater resistance than on a more selective media. An increasing number of cells got injured than killed with the application of pressure treatment until they were all finally injured or killed. High-pressure treatment (pulse at 400 MPa or by holding about 10 min at 350 MPa and 30°C) resulted in complete destruction of the pathogenic microorganism E. coli (O157:H7) ensuring the public health safety of the process.

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High pressure (HP) processing has been emerging rapidly as a novel technique for non-thermal preservation of foods. Application of HP processing for shelf life extension of orange juice was the principal objective of the current research. To accomplish this objective, and to establish a scientific basis for HP processing of orange juice, a systemic approach was used which included the evaluation of: (a) HP inactivation kinetics of pectin methyl esterase (PME, the key enzyme in orange juice implicated with respect to quality changes), (b) destruction of spoilage microorganisms and changes in product quality, (c) HP process verification and finally, (d) storage studies on HP treated orange juice. / In preliminary studies, the effect of HP treatment on indigenous microorganisms, texture and color of selected fresh fruits and vegetables were evaluated. Results showed that HP had a significant effect on the destruction of microorganisms. Product texture and color were mildly affected, often resembling the appearance of mildly heat-treated products. / Pressure induced inactivation kinetics of pectin methyl esterase (PME) was investigated at pH 3.7 and 3.2 in freshly squeezed single strength (12.6°Brix) and concentrated (10--40° Brix) orange juice. Results showed a biphasic nature of pressure induced inactivation of PME in both juices. The first phase consisted of rapid change in inactivation of enzyme, designated as instantaneous pressure kill (IPK), due to pulse pressurization, followed by gradual inactivation of enzyme, characterized by a first order rate of inactivation during pressure hold-time. / Combination treatment involving pressure cycle, pressure level and pressure hold-time was then evaluated for inactivation of PME using a response surface methodology. Overall, pressure pulse had a lower effect on inactivation of PME compared to other factors. / Pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae the spoilage organisms in orange juice, were then investigated. Pressure destruction kinetics followed the same dual effect behavior, as observed with PME inactivation. IPK effect increased with pressure cycles and was more pronounced with S. cerevisiae that Leu. mesenteroides. / Storage studies of HP treated single strength and concentrated orange juice were conducted at selected temperatures (4, 10 and 20°C). Results showed that treated juice was microbiologically stable from a few days to several weeks depending on type of juice, storage temperature and processing conditions. (Abstract shortened by UMI.)

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Strategies to improve stem yield and juice quality in sweet sorghum were investigated in this study. Seed quality of sixty five accessions (landraces) from Botswana was investigated. Standard germination tests revealed that only 66% of the accessions had germination percentages in excess of 85%. The Accelerated Ageing test showed that only 50%of the 26 accessions had germination percentages above 80%. The results indicated that Botswana sweet sorghum seed quality is generally poor. Seed development and maturity observations demonstrated that maximum seed quality occurred 14 to 17 days after mass maturity (physiological maturity) and this coincided with maximum seed germination. These results suggest that harvesting sweet sorghum seed prior to mass maturity can lower seed quality. Farmers should, therefore be advised to select plants intended for seed harvesting and allow them to mature properly before the seeds are harvested. Differences in seed colour, shape and compactness of the inflorescences were observed amongst the 65 landraces collected from farmers in Botswana. Ten landraces were characterised and from the results it was evident that there was a range of genetic diversity which can be utilized in the improvement of the crop. Large panicles were characteristic of most sweet sorghum landraces, the effect of tiller, panicle and floret removal on juice quality was consequently studied. Removal of panicles and florets significantly improved juice quality whilst removal of tillers did not. Selection and breeding of genotypes with small panicles and male sterile varieties may improve juice quality and should be investigated. Effect of planting date, spacing and nitrogen were investigated. Early planting (October) resulted in increased stem yields but reduced juice quality. A 30 cm intra-row spacing resulted in high stem yields per plant and good juice quality. Nitrogen fertilisation increased stem yield and improved juice quality. On the bases of the results obtained from this study, early planting (October), application of 60 kg N ha-¹, and 30 cm intra-row spacing could be recommended for sweet sorghum production in pure stands. In pure stands yields of more than 37 000 stems (per hectare) of good quality can be attained. These could be sold at an estimated price of P2.00 (R2.25) per stem indicating the potential of sweet sorghum as a cash crop. However, its economic viability depends on the price elasticity in the supply - demand function. / Dissertation (PHD)--University of Pretoria, 2003. / Plant Production and Soil Science / unrestricted