# Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices
## 3 Results and Discussion
### Physicochemical Evaluation of the Commercial juice and Juices Made with a Juicer or Squeezer  
Fruit quality represents an essential breeding objective, as consumers' expectations are constantly growing [44; 45] and this influences the quality of the resulting juices. Quality is a complex trait, dependent on morphologic and organoleptic characteristics of fruit (size, shape, skin colour, flavour, taste, juiciness, crispness, firmness, etc. ), but at the same time influenced by agrotechnical practice, biochemical processes, and nutritional richness of fruits [46; 47; 48]. Physicochemical analysis of the resulting juices was also carried out (see Table 2. According to the _Good Manufacturing Practice Guide for the Juicing Industry_[49], the relative density of orange juices from fresh raw material should be 1.040 g/cm\({}^{3}\), and for juice reconstituted from concentrated juice it should be 1.045 g/cm\({}^{3}\). For fresh juices, the density obtained was close to the value of 1.040 g/cm\({}^{3}\). The highest densities were obtained for juices squeezed in a squeeer, both for juice from oranges from Egypt and Spain, with values of 1.042 g/cm\({}^{3}\) and 1.043 g/cm\({}^{3}\), respectively, which may have been due to the greater presence of pulp particles in the juice. Slightly lower values were noted for juices squeezed in a juicer, for which the values were 1.038 g/cm\({}^{3}\) for orange juice from Egypt, and 1.034 g/cm\({}^{3}\) for orange juice from Spain. In the case of the commercial juice, the density was lower and amounted to 1.041 g/cm\({}^{3}\) (see Table 2). Similar values were obtained for the pH of the juices tested. For fresh juices, the pH ranged from 4.1 to 4.4, while for commercial juice it was the lowest at 3.9 (see Table 3). In a study published by [PERSON] et al. [50], a pH of 3.69 \(\pm\) 0.39 was obtained for commercial orange juice, which was lower than the pH of all juices tested. [PERSON] [51] reported that the pH of freshly squeezed orange juice varied between 3.3 and 4.3, which agrees with our results. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Parameters** & **ES** & **EW** & **HS** & **HW** & **O** \\ \hline Density & 1.038 & 1.042 & 1.034 & 1.043 & 1.041 \\ pH & 4.2 & 4.1 & 4.2 & 4.4 & 3.9 \\ Sugar content & 4.2 & 4.1 & 4.2 & 4.4 & 3.9 \\ Dry matter content (\%) & 10.88 & 10.32 & 8.75 & 7.25 & 10.75 \\ \hline \end{tabular} Legend: Squeezed using a juicer on oranges originating in Spain (HS). Squeezed using a juicer on oranges originating in Egypt (ES). Squeezed using a squeeer on oranges originating in Spain (HW). Squeezed using a squeeer on oranges originating in Egypt (EW). Commercial juice coming from Polish company (O).  
\end{table} 
Table 2: Physicochemical evaluation of produced juices and commercial juice. \begin{table}
\begin{tabular}{c c c c} \hline
**Type of juice** & **Content of Vitamin C \({}^{*}\)** & **Content of Vitamin C \({}^{**}\)** & **Content of Vitamin C \({}^{*}\)** \\
**(mg/100 cm\({}^{3}\))** & **(mg/100 cm\({}^{3}\))** & **(\%)** \\ \hline ES & 33.7 & 32.9 & 2.4 \\ EW & 30.6 & 30.5 & 0.1 \\ HS & 49.1 & 48.7 & 0.8 \\ HW & 34.6 & 33.7 & 2.6 \\ O & 29.8 & 26.6 & 10.7 \\ \hline \end{tabular} Legend: Squeezed using a juicer on oranges originating in Spain (HS). Squeezed using a juicer on oranges originating in Egypt (ES). Squeezed using a squeeer on oranges originating in Spain (HW). Squeezed using a squeeer on oranges originating in Egypt (EW). Commercial juice from Polish company (O). \({}^{*}\)before pasteurisation; \({}^{**}\)after pasteurisation at 72 \({}^{**}\)C, time 10 s.  
\end{table} 
Table 3: Vitamin C content in orange juices before and after pasteurisation.