Table 8.
pH of juice after four weeks of storage.
| Code | pH at room temperature (25 °C) |
pH at refrigeration temperature (4 °C) |
||||
|---|---|---|---|---|---|---|
| Week 1 | Week 2 | Week 3 | Week 4 | Week 2 | Week 4 | |
| F8 | 4.50 | 4.20 | 4.00 | X | 4.30 | 4.00 |
| F13 | 4.30 | 4.00 | 3.60 | X | 4.10 | 3.90 |
| F21 | 3.30 | 3.20 | 3.10 | X | 3.40 | X |
| F22 | 3.40 | 3.30 | 3.20 | 3.00 | 3.20 | 3.00 |
| F27 | 3.30 | 3.20 | 3.20 | X | 3.20 | 3.00 |
| F8p | 4.30 | 4.00 | 3.90 | X | 4.30 | 4.10 |
| F13p | 4.20 | 4.00 | 4.00 | 3.40 | 4.20 | 3.90 |
| F21p | 3.60 | 3.40 | 3.40 | 3.30 | 3.40 | 3.30 |
| F22p | 3.50 | 3.30 | 3.20 | 3.00 | 3.20 | 3.00 |
| F27p | 3.40 | 3.20 | 3.10 | X | 3.20 | 3.00 |
P stands for formula with preservative; X: stands for samples that were already bad with mould development and were therefore not analysed or discarded.