摘要：In this research study, effects of heating temperature (50o to 90 oC), heating time (5 to 30 min.) and storage time (0 to 12 mo.) on the pH, total acidity, L-ascorbic acid, browning and flavor of lemon juice were investigated. The pH and total acidity were not affected significantly by the treatments employed; however L-ascorbic acid content showed decreases up to 37%. Browning of lemon juice developed very slowly during the first 6 month-storage whereas the rate was higher during 6 to 12 month-storage. The flavor was affected by all treatments; however, fresh lemon flavor was preserved better by heating at 65 oC for 20 min.
