Influence of oxygen concentration and temperature on cloud-destroying molds in aseptically filled citrus juices

Molds that destroy cloudiness in juices may clarify aseptically filled citrus juices, resulting in commercial losses. To minimize these losses, the influence of O2, CO2, pasteurization and storage temperatures on the molds in aseptically filled citrus juices were studied. Spores of these juice-clarifying molds were found to be heat-resistant, and cold storage of aseptic juice bottles did not prevent spore germination after 4 months. De-aeration alone did not prevent clarification. Juice-clarifying molds growing on potato dextrose agar were inhibited by an increased concentration of CO2.