Changes in Vitamin C and Carbohydrate Contents of Commercially Supplied Orange Juice and Nectars During Storage

Orange juice and nectars are important sources of vitamin C for human health and their consumption is becoming increasingly widespread due to ease of transportation. In this study, it was aimed to trace quality change of orange juice and nectars of two different brands with vitamin C and sugar contents after 3 days of storage and two different storage temperatures (4°C, 20°C). 100% orange juices and orange nectars were used as study materials. Fruit juice samples prepared from concentrates with a production year of 2022 and packaged in cardboard boxes with aseptic filling technique were provided from two different companies. Unpackaged orange juices and nectars were stored for 3 days in total, and vitamin C, invert sugar, total sugar and sucrose contents were evaluated as quality change criteria on 1st, 2nd and 3rd days of storage. One-way ANOVA test was used to compare all groups, and post hoc Tukey test was used for differences between pairwise comparisons. Statistically, p