What makes apple juice able to be stored without refrigeration before opening, while orange juice must stay refrigerated?


What makes apple juice able to be stored without refrigeration before opening, while orange juice must stay refrigerated?

In: Biology

It depends on how it’s been treated to destroy bacteria. If it’s been heated to a high enough temperature for long enough, then so many of the bacteria have been killed that it can be stored at room temperature for a long time before opening: even at room temperature it will take any bacteria that remain very long to multiply to dangerous levels. But, if the juice was heated to a lower temperature, or heated for a shorter period of time, then not enough bacteria may have been destroyed to allow for a decent shelf life at room temperature. The bacteria would grow back too fast and the juice would likely be spoiled before you could drink it. Refrigerating the juice slows down the growth of the bacteria enough so that doesn’t spoil that fast.

Not all OJ has to be refrigerated. It depends on the heat treatment it received. It is true that you more often see unrefrigerated apple juice than orange juice, though. This probably has to do with the effect of the heat treatment on the flavor of the juice, which may be less severe for apple juice. A related factor may be that many people know and appreciate the flavor of fresh OJ because it’s easy to make at home, and also pretty commonly served at e.g. breakfast buffets. So people can tell the difference when they drink OJ that’s been pasteurized and stored for some time. Whereas, people on the whole are far less familiar with the taste of fresh apple juice. So manufacturers can get away more easily with making shelf-stable apple juice, but people expect a fresher taste from their OJ.

There are shelf stable orange juices,and there are some apple juices (typically cider) that need refrigeration. But in general, apple juice can be heated to pasteurize it (heat it to temp that kills off any bacteria inside after it is sealed) without damaging the flavor, which allows it to be shelf stable. Orange juice tastes best if it isn’t pasteurized, so keeping it refrigerated is the best way to prolong its shelf life.


These other posers talking out their ass about pasteurization and safety process aren’t “wrong” they just are well, totally wrong about why its done, as nearly all juices are pasteurized and shelf stable in the right packaging as just the normal process for making and storing juice, doesn’t matter the juice type, apple/orange/pineapple, whatever

So just **marketing**! Juices and items kept cold in the “cold” section of markets are viewed as higher quality products (and and can sell for more and are perceived to be “fresh” (even if they are not!). Next time you go to the store, you’ll notice there will be some high priced apple juice in that area too. Perception is exceptionally important when a customer walks down an aisle in the supermarket, you want your item perceived as a high quality item.

When juice is containerized/stored in sealed plastic or specialized containers for resale, these are quite shelf stable and need not be refrigerated!

There is apple juice out of the cold area because most apple juice is insanely cheap to make, and they offer the product at a lower price point— so as a retailer and producer, you don’t want a low price product taking up space in the “high price” cold area, so you put the cheap apple juice on the regular shelf, and the “expensive” juices in the cold section