In this study, physicochemical (pH, acidity, brix, vitamin C , SO2  and  formalin number ) and sensory properties of PET containers packed Lemon juice were evaluated. The samples were stored at 20 and 40 ^◦C . During the ten weeks of preservation, physicochemical and sensory properties were measured in three replicates every two weeks. The results showed that the two storage temperatures(20 and 40 ^◦C ) had not any significant effect on  pH, acidity , brix and formalin  number (p≥0.05). The amount of vitamin C and SO2 were less in the 40^◦C stored samples compare with the 20^◦C stored samples. The results of sensory evaluation indicate that the PET containers packed samples are acceptable in both storage temperatures (20 and 40 ^◦C ) during the ten weeks of storage.  

Keywords: Lemon juice, PET package, Physicochemical properties, Vitamin C

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