Taking fresh papaya juice as research object, effect of controlled atmosphere storage on its qualitywas studied by the means of storing it in O2 gas with different concentrations, taking variations of sugar, acid, alcohol, aldehyde and sensory evaluation in fresh papaya juice as index to judge its quality. Results indicated thatthere were apparent quicker changes of quality of papaya juice in higher concentration of oxygenas the storage time extension, while changes slowdown in lower oxygen concen-tration. Conclusion was that low concentration of O2 was conducive to preservation of fresh papaya juice.
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