EVALUATION OF DIFFERENT TREATMENTS ON STABILITY OF GRAPE JUICE IN SHORTTERM STORAGE

Grape is one of the most important crops propagated in the world. Although it is produced in high amounts, the juice isnot consumed much due to some problems during storage. Acidification is one of the main problems. In this study,different treatments and durations were studied in terms of the stability of grape juice after short-term (20 days)refrigerator storage. Two types of grape juice, red and white, were evaluated according to changes in some main qualitycriteria. The results showed that UV-C (Ultraviolet-C) and ultrasound treatments in different concentrations and durationssignificantly affected the stability of grape juice. Although control showed mostly higher amounts in some properties,they were unstable and changed in very large intervals. On the contrary, treatments provided notably high stability. Inlight of all this information, the UV-C and Ultrasound treatments were considered crucial in terms of providing muchreliable storage conditions.