QUALITY MANAGEMENT IN FRUIT JUICE PRODUCTION: EFFECTS OF PACKAGING AND STORAGE CONDITIONS ON PH STABILITY

The quality of fruit juice production is influenced by various factors, including raw ingredient quality, processing methods, packaging, and storage conditions. This study examines the effect of packaging type and storage conditions on the pH stability of apple and orange juices. A total of 12 juice samples, packaged in plastic bottles, Tetra Pak, and cans, were analyzed over six days under refrigerated (4°C) and room temperature conditions. pH values were measured at different time intervals using a calibrated digital pH meter. The results indicate that Tetra Pak packaging and refrigeration provide optimal pH stability, while plastic bottles allow for greater pH fluctuations due to gas permeability. Canned juices remained stable as long as the internal lining was intact. Statistical analysis (ANOVA) confirmed significant effects of packaging, time, and fruit type on pH, but no significant interactions between these factors were observed. These findings suggest that proper packaging and refrigeration are crucial in maintaining juice quality and minimizing physicochemical degradation.