Effect of storage on the quality of mango juice

This study investigated the changes that take place in the chemical composition and microbiological quality of canned mango juice during different storage conditions. The most important chemical result during storage of the cans for 6 months at 5 c or room temperature is the stability of vitamin C. however, the storage of the opened cans for 24 hours at 5 C resulted in a remarkable decrease in the moisture content, acidity, and vitamin C content. Also the total count decreased from 1.8x10[2]/m1 to zero. In the meantime the each content increased from 0.69% to 1.34%