THE EFFECT OF STORAGE TEMPERATURE ON SOME PHYSICOCHEMICAL PROPERTIES OF FLOWER HONEY

The aim of the study was to determine the pH, Brix, moisture, free acidity, hydroxymethylfurfural (HMF) level, and diastase activity that are effective on the quality of unpasteurized and pasteurized flower honey produced in the South-eastern Anatolia Region of Türkiye after storage. A total of 40 samples brought for analysis were divided into two groups: raw and pasteurized at 70 °C. The honey samples were stored at different temperatures (4–6, 21–24, and 35–37 °C) and time periods (3, 6, and 9 months) for analysis. The data were statistically analyzed in a three-factor experimental design with repeated measurements at the levels of one of the factors. Considering the storage periods, it was found that HMF levels were 2.79 ± 3.08, 4.36 ± 3.08, and 184.17 ± 3.08 mg kg-1, while the diastase values were 9.48 ± 0.39, 8.51 ± 0.39, and 1.46 ± 0.39, respectively, and statistically significant (p ≤ 0.01). Considering temperatures, it was determined that HMF and diastase values at 4–6 and 20–22 °C and 3-month storage periods were in accordance with the Turkish Food Codex Honey Communiqué, while the storage periods of the samples at 35–37 °C were above the legal limits. As a result, it can be recommended that flower honeys should be stored between 4–6 and 20–22 °C since the shelf life and honey quality will be negatively affected when the storage temperature exceeds 35–37 °C.