Randy W. Worobo

Jul 17, 2023 | mdpi.com | Isaya Kijpatanasilp |Khursheed Ahmad Shiekh |Saeid Jafari |Randy W. Worobo

3.6. Combined Effects of UV Radiation and Nisin on the Physicochemical Quality Changes in Tangerine Juice during Storage at 4 °CThe pH values of the control, UV, NS, UV + NS, and pasteurized tangerine juice ranged from 3.50 ± 0.01 to 3.88 ± 0.01 for all treatments during 21 days of storage at 4 °C, as shown in Table 5. The pH values slightly decreased during the entire storage period for all treatments.