• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.115-121
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• 1999

The effect of storage temperature and time on the contents of metal (Pb, Sn and Fe), vitamin C, color and pH was studied for canned pineapple juice (PJ) and pineapple slice (PS) which were stored for 120 hours at 5 and 2$0^{\circ}C$ and analyzed at 24 hours intervals. The results are as follows; 1. The metal contents of PJ and PS were in the rank of 24<48<72<96<120 hours by storage time at 5 and 2$0^{\circ}C$. These contents were increased to 44.1%/24 hrs of Ph, 18.0%/24 hrs of Sn, 34.6%/24 hrs of Fe but decreased to 6.0%/24 hrs of vitamin C in PJ and PS during 120 hrs. Storage times were correlation to contents of metal and pH but was not correlation to vitamin C contents. These were increased to 37.7%/24 hrs of Pb, 18.8%/24 hrs of Sn, 34.6%/24 hrs of Fe, but decreased to 6.0%/24 hrs of vitamin C. 2. These were increased to 10.6% of Pb, 3.7% of Sn, 11.3% of Fe in PJ and to 33.7% of Pb, 4.8% of Sn, 37.6% of Fe in PS at 2$0^{\circ}C$ than 5$^{\circ}C$ but vitamin C contents were decreased to 8.2% in PJ and 2.7% in PS at 2$0^{\circ}C$ than 5$^{\circ}C$. This fact suggests that more attention be paid in handling canned PJ and PS after opening in order to avoid the decreasing vitamin C and the hazard from Pb, Sn, Fe. 3. Changing factors in Pb, Sn, Fe and vatiamin C content were in the rank of storage temperature$0^{\circ}C$.